Quick Beef Stroganoff and Garlic Rice

Prep Time 5

Cook Time 19

Servings serving

Slice the mushrooms, dice the carrot and onion and crush the garlic.
Rinse rice in a sieve then place in a pot with 1 ¾ cup water, plenty of salt and half of the crushed garlic. Place over a medium heat and bring to a boil. Turn heat right down to low, place a lid on the pot nad cook 12 minutes. Turn off heat and let stand for a further 10 minutes without opening the lid.
Heat a drizzle of oil in a large frypan over a medium heat and saute the onion and carrot 3-4 minutes until. Add the remaining garlic and mushrooms and stir fry for 1 minute
Add the beef stock, mustard, tomato paste, paprika and tumeric to the pan. Cook at a light simmer for 5 minutes. Turn right down to low then stir in the sour cream. Combine everything together gently then stir through the roast beef. Allow to heat through for 2-3 minutes.
Serve the stroganoff piled into the garlic rice with a sprinkle of parsley and a dollop of extra sour cream