Beef stroganoff with rice and potato sticks

Ingredients for 4 portions

• 700 gRump steak, in thin strips
• to tasteSalt
• to tasteBlack pepper
• 2 tbspButter
• 1 tbspRapeseed oil
• 1Yellow onion, thinly sliced
• 1 cloveGarlic, chopped
• 250 gMushroom, sliced
• 1 tspPaprika
• 1 tbspMustard
• 2 tbspKetchup
• 300 mlDouble cream

On the side

• 300 gRice
• 100 gPotato sticks

Method

1. Bring a large pan of salted water to the boil and add the rice.
2. Boil the rice for about 15 minutes, until tender, then drain.
3. Pat the beef strips dry with kitchen paper and season with salt and pepper.
4. Heat half the butter with the oil in a large frying pan over a high heat. Brown the beef quickly in batches for 1–2 minutes, so it colours but stays pink inside. Set aside on a plate.
5. Lower the heat to medium and melt the rest of the butter. Fry the onion and garlic for 3 minutes, then add the mushrooms and cook for 5 minutes more, until browned.
6. Stir in the paprika, mustard and ketchup, then pour in the cream. Simmer for 3 minutes, until slightly thickened.
7. Return the beef and its juices and heat through for 1–2 minutes without letting the sauce boil. Season to taste.
8. Serve with the rice, scattered with potato sticks.

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