Beef Stroganoff with Brown Spinach Rice

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking. Roughly chop spinach and thinly slice spring onion. Set aside.
2. Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season with salt. Cook for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for a few minutes. Reserve any resting juices, then slice thinly against the grain.
3. Keep pan on heat and reduce to medium. Add a little more oil and cook mushrooms for about 3 minutes, until starting to soften. Add onion and garlic paste and cook a further 2-3 minutes, until starting to caramelise.
4. Add Stroganoff spice mix and mustard to pan and cook, stirring for 1 minute until fragrant. Add wine/first measure of stock. Simmer, while scraping brownings from bottom of the pan, until almost all evaporated. Add second measure of stock to pan, bring to a simmer and cook for about 5 minutes.
5. Add peas to pan and cook for a further 2 minutes until slightly thickened. Remove from heat, stir through vinegar, sour cream and beef resting juices and season to taste. Gently toss through beef slices. Stir spinach and spring onion through cooked rice and season.
6. To serve, divide brown rice between bowls. Top with beef Stroganoff.