Beef Stroganoff, Basmati Rice & Roasted Butternut

Heat a wok until smoking hot, add a little vegetable oil. Stir fry the beef strips in batches until golden brown on the outside. Season with a tiny bit of salt and pepper. Do not overcrowd the pan.

Set the meat aside once all golden brown.

Place the wok onto the heat again, then add the onions and green peppers and sauté until golden brown. Add the browned meat to the pan. Add the garlic. Cover the pot with a lid and cook until the meat is tender.

Heat a clean pan until smoking hot. Add a little vegetable oil, then seal the mushrooms to brown on the outside. Add to the meat.

Take the lid off the pot, add the cream and simmer until cooked through. The cream will reduce slightly and thicken, coating all the meat.

Place the rice into a medium-sized pot, cover with tap water. Wash the rice by rubbing it between your hands. Rinse the rice, then cover with water.

Bring to a boil, add a little salt, then turn down the heat until the rice is cooked but not soggy.

Strain the rice, then rinse with cold water.

Heat the rice before serving with the beef stroganoff.