The 'Stroganoff-ish' is a twist on a classic, the sauce is packed with slices of ribeye steak and meaty mushrooms, tossed in a creamy sauce with a hint of Dijon mustard. Served with fluffy rice and fresh parsley, making it a super easy and delicious midweek dinner.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
portobello mushroom 4 (sliced)
garlic cloves 4 (crushed)
red onion 1 (diced)
ribeye steak 2 (sliced)
Dijon mustard 2 tsp
sour cream 6 tbsp
basmati microwave rice 500 g
fresh parsley 1 handful
Method
Prep the ingredients
Slice the portobello mushrooms. Peel and crush the garlic. Peel and dice the red onion. Slice the ribeye steak into thick strips.
Cook the dish
Heat a large frying pan over a high heat. Drizzle the ribeye with some oil and season with salt and pepper. Cook the ribeye for 1-2 minutes to get the colour on the meat, it will still be rare, remove from the pan.
Add the Portobello mushrooms and cook for 3-5 minutes until browned, add the red onion and cook for 2-3 minutes until it starts to soften. Add the garlic and cook for 1 minute.
While the garlic is cooking, cook the rice according to the packet instructions.
Add the ribeye back to the pan (at this stage I sometimes like to add some brandy to the pan to flambé!). Add the Dijon mustard, sour cream and season with salt and pepper, simmer for 2 minutes.
Plate up
Serve the Stroganoff-ish with the rice and fresh parsley sprinkled on top. Enjoy!
