130 g lean beef steak, sliced into thin strips 0.2 large brown onion, thinly sliced ½ garlic clove, finely chopped ¼ tsp ground paprika 75 g button mushrooms, sliced 50 ml beef stock ⅓ tbsp tomato paste ⅔ tbsp extra light sour cream 25 g dry rice ½ tsp wholegrain mustard 2 ½ g cornflour 1 olive oil spray

Cook the rice as per the packet directions. Drain well and set aside. In the meantime place the cornflour and beef strips in a snap lock or freezer bag. Season with salt and pepper and shake well to coat. Heat a non stick frying pan or grill and cook the beef to your liking. Remove from the pan and set aside. Spray the same non stick frying pan with olive oil and heat over medium heat. Add the onions and mushrooms. Cook until soft. Add the garlic and paprika and cook for 1 minute. Add the beef stock, tomato paste, wholegrain mustard and beef to the pan and stir to combine. Bring to the boil and reduce heat to low. Simmer for 5 minutes or until sauce slightly thickens. Remove from heat and stir in sour cream. Serve on rice.