Rice 1 cup (300 g) Basmati Rice
1/2 bunch fresh Thyme
200 g Baby SpinachPickle
2 small Red Onions
1 handful of Gherkins
1 bunch fresh Flat-leaf Parsley
300 g mixed Mushrooms
3 Cloves of Garlic
2 x 200 g Sirloin Steaks (fat removed)
1 heaped tsp Sweet Paprika
1 Swig of Brandy
4 heaped tbsp Natural Yoghurt
1 Swig of Milk
Put 1 cup of rice, 2 cups of water, the thyme leaves and a pinch of salt and pepper into pan and put the lid on, stirring occasionally. Peel the onions, then finely slice them with the gherkins and tip into a bowl. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
Slice the mushrooms, add to fry pan with 2 tablespoons of oil, then squash in the unpeeled garlic cloves through a garlic crusher and add 2 thirds of the parsley pickle, stirring regularly. Slice the steaks about 1 cm thick and toss with salt, pepper, paprika and finely grated lemon zest, tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden.
Add the spinach to the rice and replace the lid. Add the brandy to the steak, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil. Transfer the wilted spinach to the plates, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.