Here’s a simple beef stroganoff recipe that is creamy and light and takes no longer than the time you’ll spend cooking the rice. Enjoy!

Serves 4

Ingredients

THE STROGANOFF

• 300g mixed mushrooms
• olive oil
• 3 garlic cloves
• 2 x 200g quality sirloin steaks, fat removed
• 1 heaped tsp sweet paprika
• 1 lemon, finely zested
• 30ml of brandy
• 4 heaped tbsp fat-free natural yoghurt
• 30ml of low-fat milk

THE RICE

• 300g wholegrain or basmati rice
• 1/2 a bunch of fresh thyme
• 200g baby spinach

Method

1. Put rice, 2 mugs of boiling water, thyme leaves and a pinch of sea salt and black pepper into a medium pan and put on the lid, stirring occasionally.
2. Slice or tear the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher, stirring regularly.
3. Slice steaks about 1cm thick and toss with salt, pepper, paprika and lemon zest.
4. Tip mushrooms onto a plate, then add 2 tablespoons of oil and steak to the pan in one layer, turning when golden.
5. Add spinach to the rice pan and replace lid. Add brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return mushrooms to the pan with yoghurt and milk and bring to the boil.
6. Transfer wilted spinach to a nice serving platter, then fluff up and scatter rice over the top. Spoon over the stroganoff.