Recipe: BEEF STROGANOFF BAKE
This is a hearty and incredibly moreish dish inspired by the flavours of a stroganoff. It breaks a lot of rules, and isn't the most obvious creation... but it tastes great. One to share with the family.
- 250 g long-grain rice
- 1 red onion
- 2 cloves of garlic
- 25 ml olive oil
- 250 g chestnut mushrooms
- 500 g beef mince
- 1 tbsp dried oregano
- 200 ml beef stock
- 400 g spinach
- 1 lemon
- 200 ml sour cream
- 2 slices of white bread, stale
COOK THE RICE
Boil a pan of salted water and cook the rice for 10 minutes (until soft and fluffy).
Drain, then leave it to cool.
Peel and finely slice the onion and garlic.
Fry both off in a large pan with the olive oil and a lid to trap in the steam.
Slice the mushrooms and add to the softened and sweet onions after 4-5 minutes and cook for another couple of minutes.
Dump in the beef and continue to cook until it changes colour then splash in the beef stock, oregano and plenty of salt and pepper.
Heat to a bubble and simmer gently for 30 minutes.
Blanch the spinach in boiling water for 30 seconds, or simply pour a kettle full of boiling water over the leaves, then drain and squeeze out excess moisture.
Squeeze a little lemon juice into the spinach and season with salt and pepper.
Blitz the bread into crumbs and drizzle in a little extra olive oil.
Mix the cooled rice with the sour cream.
Preheat the oven to 200ºC.
Layer the rice, beef mix and spinach in a large family size oven-proof serving dish.
Repeat layers to fill the dish and then scatter generously with breadcrumbs.
Bake for 15-20 minutes, until the bread is golden and the bake is bubbling, then serve.
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