Beef Stroganoff

Place the Jasmine rice in a sieve and rinse with water until it runs clear. Place the rice and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 10-12 minutes or until the rice is soft and the water has absorbed.

In a medium bowl, add the plain flour and season with salt and pepper. Add the beef rump strips and toss until they are well coated.

Heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.

Return the same frying pan to a medium heat and add the remaining olive oil. Add the brown onion and cook stirring for 3 minutes or until soft. Add the mushrooms and paprika and cook for a further 4 minutes or until soft. Return the beef to the pan with the combined beef stock cube, boiling water and Worcestershire sauce. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the yoghurt and parsley just before serving.

Meanwhile, bring a small saucepan of water to the boil. Add the broccoli and cook for 2-3 minutes or until bright green. Drain.