Rump Steak & Creamy Chestnut Mushroom Stroganoff With Cauliflower Rice

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature, then boil a kettle

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, chop your chestnut mushrooms roughly

Tip: Chop them in different ways to create an interesting texture!

Dissolve your beef stock mix and soft cheese in 200ml [260ml] [350ml] boiled water – this is your creamy stock

Heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your rump steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt on both sides

Once very hot, add the seasoned steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once done, transfer the cooked steak to a plate and rest until serving

Return the pan to a medium heat

Tip: Add a drizzle of vegetable oil if the pan looks dry!

Add the chopped mushrooms with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, chop your parsley finely, discarding the stalks

Once the mushrooms have softened, add your ground smoked paprika and cook for 1 min or until fragrant

Add the creamy stock with your Dijon mustard and Chinese rice wine and cook for 3-4 min or until thickened – this is your stroganoff sauce

Slice the rested steak finely on a clean board