Steak Stroganoff with Parsley Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

SALT THE STEAKS: Salt the steaks and refrigerate, uncovered, overnight.

Step 2

PREPARE THE RICE, AROMATIC BASE, AND MUSHROOMS: Wash the rice until needed. Place a pot over a medium heat, then melt the butter in the pot. Slice the shallot and dice the garlic, then add to the pot with the thyme sprigs. Cook until fragrant. Meanwhile, slice the mushrooms. When the shallots soften, add the mushrooms to the pot, and cook until they've browned and released their moisture.

Step 3

CREATE THE ROUX AND DEGLAZE: Add the flour to the pot and combine well. Add the wine, combine, deglaze, and reduce.

Step 4

ADD THE STOCK AND BOIL THE RICE: Add the beef stock, bring to a boil, then simmer to reduce. Meanwhile, bring 2 cups of salted water to a boil in a pot. Add the rice, return to a boil, then simmer, lid-on, until the liquid is all absorbed. Remove from heat and reserve, lid-on.

Step 5

DEVELOP THE STROGANOFF SAUCE: Once thickened, stir the double cream, mustard, and Worcestershire sauce into the stroganoff. Thicken further, add the sour cream, stir everything together, then simmer with the lid on.

Step 6

GRILL THE STEAKS: Heat a griddle over a high heat. Oil well, then season and sear the steaks for 3 minutes on each side. Remove, rest, slice, and add to the stroganoff. Deglaze the griddle with more white wine, then add the drippings to the stroganoff. Stir together.

Step 7

FINISH THE RICE: Roughly chop some parsley, then stir through the rice once all the liquid is absorbed.