Ingredients

• 150g/5½oz brown basmati rice
• 1 tbsp light olive oil
• 4 shallots
• finely chopped
• 1 tsp sweet smoked paprika
• 1 red pepper
• seeds removed
• roughly chopped
• 200g/7oz chestnut mushrooms
• thinly sliced
• 2 garlic cloves
• finely chopped
• 1 tbsp cider vinegar
• 1 level tbsp wholegrain mustard
• 150ml/5fl oz beef stock
• 200g/7oz lean sirloin steak
• visible fat removed
• thinly sliced
• 100ml/3½fl oz fat-free plain fromage frais
• 2 level tbsp roughly chopped gherkins
• 2 tbsp finely snipped fresh chives
• salt and freshly ground black pepper

Directions

• Cook the rice according to the packet instructions and keep warm.
• Meanwhile
• heat the oil in a wide frying pan and fry the shallots for 5 minutes
• or until softened.
• Add the paprika
• pepper
• mushrooms and garlic and fry for 6–8 minutes
• or until softened.
• Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes
• or until slightly thickened.
• Add the steak and cook over a high heat for 2–3 minutes
• or until sealed and cooked to your liking.
• Turn the heat down to low and stir in the fromage frais
• gherkins and half the chives. Season.
• Serve the stroganoff with the rice
• garnished with the remaining chives.