One Pot Lean Beef Mince Stroganoff With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

(Doubled your protein? Do this in batches!)

Slice your white cup mushrooms

Peel and quarter your shallot[s]

Once the mince has browned, add the sliced mushrooms and shallot wedges and cook for 2-3 min or until beginning to soften

Once softened add 1 tbsp [1.5 tbsp] [2 tbsp] flour and stir it all together

Add most of your ground smoked paprika (save some for garnish!), beef stock mix, Henderson's Relish, Dijon mustard, roasted garlic paste and 300ml [400ml] [500ml] warm water

Put the dish in the oven, covered for 25-30 min or until cooked through (no pink meat!)

Meanwhile, add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Once the meat is cooked through and the liquid has reduced, remove the dish from the oven and stir through your crème fraîche and a pinch of salt and pepper – this is your one pot mince stroganoff