Creamy Beef & Mushroom Rice Bowl

Name: Creamy Beef & Mushroom Rice Bowl
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 120 g thinly sliced Beef *cut into bite-size pieces; 1/4 Onion; 1 small clove Garlic *finely chopped; 2-3 Mushrooms *sliced; 10 g Butter OR Oil; 1/2 tablespoon Plain Flour; 1/4 cup Beef Stock *OR 1/4 cup Water & 1/4 Stock Cube; 1/4 cup Thickened Cream *OR Milk, Sour Cream, etc; Salt & Black Pepper; 1 serving warm Cooked Rice; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

Super thinly sliced Beef, that is available from many Asian grocery stores and some supermarkets, is very convenient to use. Today I wanted to cook Beef Stroganoff for my lunch, but I didn’t have Sour Cream. This is what I ended up making, but it was really yummy.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

120 gthinly sliced Beef *cut into bite-size pieces
1/4Onion
1small clove Garlic *finely chopped
2-3Mushrooms *sliced
10 gButter OR Oil
1/2 tablespoonPlain Flour
1/4 cupBeef Stock *OR 1/4 cup Water & 1/4 Stock Cube
1/4 cupThickened Cream *OR Milk, Sour Cream, etc
Salt & Black Pepper
1serving warm Cooked Rice
Finely chopped Parsley

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Steps

10 minutes

1

Melt Butter (OR heat Oil) in a frying pan over medium heat, cook Onion, Garlic and Mushrooms for a few minutes, then add Beef.
2

When Beef changes colour, it won’t take long, season lightly with Salt & Black Pepper, add Flour, and stir. *Note: You can add a small amount of Paprika if you have it.
3

Add Beef Stock and stir. When the sauce thickens, add Cream, and add extra Salt as required.
4

Half fill a bowl with warm Cooked Rice and cover it with the Beef mixture, sprinkle with some finely chopped Parsley and extra Black Pepper.