Deconstructed Beef Stroganoff



  • 375 ml (1½ cups) Jasmine rice
  • 2 x 300 g beef sirloin steaks
  • Avocado or olive oil, for frying
  • Salt and pepper
  • 80 g butter
  • 2 handfuls baby onions, peeled and halved
  • 250 g packet button mushrooms, halved
  • 4 garlic cloves, crushed
  • 45 ml (3 tbsp) cake flour
  • 500 ml (2 cups)  beef stock
  • 15 ml (1 tbsp) Worcestershire sauce
  • 125 ml (½ cup) sour cream
  • Handful thyme, leaves picked + extra
  • 125 ml (½ cup) cooked peas
  • 2 avocados, halved
  • Maldon or sea salt, for sprinkling (optional)


  1. Cook the rice according to packet instructions.
  2. Heat a frying pan on high until smoking hot. Rub the steaks with oil and season both sides with salt and pepper. Cook for about 2 minutes each side for medium rare, or until cooked to your liking. Lastly fry on the fat sides for 1 minute.
  3. Place the steaks on a plate and divide 40 g of the butter between them. Cover with foil and set aside for 3-5 minutes for the juices to settle. Thinly slice and mix through any drippings.
  4. Meanwhile, heat a splash of oil in the same frying pan on high. Place the onions cut side down on one side of the pan (don’t turn). Add the mushrooms to the other side and fry for about 5 minutes, or until cooked. Season with salt and pepper. Set aside. Keep warm.
  5. Melt the remaining 40 g butter in the pan, add the garlic and flour and cook for 1 minute. Slowly stir in the stock and Worcestershire sauce. Simmer for 5 minutes, stirring occasionally. Stir in the sour cream and thyme and heat through. Season with salt and pepper.
  6. Press ¼ of the rice into a greased dariole mould (or any small bowl with ± 125 ml capacity) and turn out into the centre of a serving bowl. Repeat with 3 more bowls. Divide the sauce around the rice heaps. Add the steak, onions, mushrooms and peas.
  1. Remove the avo skins and pips. Thinly slice. Season with salt. Add to the bowls with extra thyme to garnish.