Creamy Beef & Mushroom Ragu with Broccoli Bulgur

Steps

1. Bring a full kettle of water to the boil.
2. Cook bulgur. Bring first measure of stock to the boil in a pot on medium-high heat. Once boiling, add bulgur and return to a boil. Cover with a lid and reduce to low heat to cook for 10 minutes. After 10 minutes remove from heat and leave to steam, still covered, for 5 more minutes.
3. Prep & cook greens. Place broccoli and peas in a heat-proof bowl with a pinch of salt. Cover with boiling water and leave to steam for about 10 minutes, until bright green and tender. Drain and mix through cooked bulgur along with courgette and vinegar. Season to taste.
4. Prep & cook ragù. Pat beef dry and slice 1cm. Heat 1 tsp oil in a fry-pan on medium-high heat. Add onion and mushrooms and cook for 3-4 minutes, until tender and browned. Remove from pan and return pan to high heat with 1 tsp oil.
5. Add beef spices and beef and stir-fry for about 2 minutes, until browned. Add mushrooms and onion back to pan, along with the second measure of stock and bring to a simmer. Simmer for 1-2 minutes, until slightly thickened. Stir through sour cream and 1/2 tsp salt. Season to taste.
6. Serve bulgur with ragù.