1 x 120g sachet of Ainsley Harriott Golden Vegetable Rice
225g sirloin or rump steak, cut into strips
1 tsp paprika, plus a little extra to garnish
2 tbsp of unsalted butter
1 tbsp sunflower oil
100g mushrooms, sliced
4 spring onions, finely chopped
120ml (4fl oz) chicken stock
1 tbsp tomato puree
150ml (5fl oz) soured cream
squeeze of fresh lemon juice
salt and freshly ground black pepper
Sprinkle the steak with the paprika and season generously. Heat the butter and oil in a frying pan, add the steak and stir-fry for 4-5 minutes until sealed and lightly browned.
While the steak is cooking make the Ainsley Harriott Golden Vegetable Rice according to the directions on the sachet.
Add the mushrooms to the steak with the spring onions and cook for 2-3 minutes until the mushrooms are tender. Pour in the stock and allow to bubble down, then stir in the tomato puree and soured cream, reserving a couple of tablespoons of cream.
Simmer for a few minutes until the liquid has reduced to a sauce consistency. Add the lemon juice and season to taste.
Present the rice on plates with the beef mixture on top and add a dollop of the reserved soured cream on top. Garnish with a sprinkling of paprika and enjoy.