Beef Stroganoff-ish

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!