- 1 medium sized red onion
- 4-5 pickles and some pickle juice (from the jar)
- 1 bunch of flat leaf parsley
- 1 cup basmati rice
- 1 generous sprinkling of dried thyme
- Kale (this was my personal addition but you could also use spinach, broccoli or not at all)
- 2 sirloin steaks
- 150g mushrooms
- 2 cloves garlic
- 1 lemon
- 1 heaped teaspoon of paprika
- Salt and pepper
- 4 heaped tablespoons of natural yogurt
- 1 splash of milk (full fat or semi skimmed)
- I began by making the pickle relish. To do this I finely sliced the red onion and sliced the pickles length ways. I think roughly chopped the parsley into little bits, mixed everything together in a bowl and added a swig of pickle juice. Put this to one side to marinade.
- Cut your steak sirloins into 1cm slices and place in a bowl. Toss together with the paprika, some salt and pepper and finely grated lemon zest from half of the lemon. Set aside.
Boil the kettle and add the rice and thyme to a pan. Bring to the boil on a medium heat, before turning down and simmering for 10-11 minutes.
Chop the mushrooms into quarters and crush the garlic cloves. Put a large frying pan on a medium heat and a tablespoon of olive oil. When the pan gets hot, throw in the mushrooms. After a minute add the garlic and two thirds of the pickle relish. Stir regularly and and then transfer to another bowl.
Add the kale to a colander and sit on top of the rice pan and put the lid inside the colander, on top of the kale. This acts as a steamer from the water that the rice is simmering in. Cook for 5 minutes.
At the same time add another tablespoon of oil to the frying pan and then throw in the steak slices. Brown on one side before flipping over and browning on the other.
Then add back in the mushroom and pickle mixture. Stir thoroughly before adding the yogurt and milk. The yogurt may curdle a little. I added a squeeze of the lemon to help it but it still did it a bit.
Remove the kale and drain the basmati rice. The rice will have soaked up the flavours from the thyme and taste delicious! Serve by placing in a large bowl (rice to one side and kale to the other).
Spoon over the beef stroganoff mixture and garnish with the remaining fresh pickle that you left to one side at the beginning.