You’ll Need
Main
150g rump steak, thinly sliced
100g chestnut mushrooms, sliced
½ small onion, finely sliced
1 clove garlic, finely sliced
1 tsp olive oil
½ tsp smoked paprika
½ tsp sweet paprika
½ tsp Dijon mustard
50ml beef stock
50ml double cream
Salt and black pepper
To Serve
75g microwave or cooked long-grain rice
Small handful of chopped fresh parsley
Optional but Dangerous
Crusty bread
Extra black pepper
Gherkins
A spoonful of sour cream
Method
Preheat your air fryer to 190°C.
Place the sliced onion, mushrooms, garlic and olive oil into a small foil tray or heatproof dish.
Air fry for 5–6 minutes, stirring once, until the vegetables begin to soften.
Add the sliced beef, smoked paprika, sweet paprika, Dijon mustard, salt and black pepper.
Cook for 5–6 minutes, stirring halfway through, until the beef is lightly browned.
Stir in the beef stock and double cream until well combined.
Return to the air fryer for 3–4 minutes, until the sauce is hot, creamy and slightly thickened.
Heat the rice according to the packet instructions.
Spoon the rice into a serving bowl and top with the Beef Stroganoff.
Finish with fresh parsley and serve immediately.