• 250 g Sainsbury's long grain rice
  • 1 tbsp olive oil by Sainsbury's
  • 400 g pack extra lean stir fry beef by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 200 g fine beans, washed and sliced in half
  • 250 g pack closed cup chestnut mushrooms by Sainsbury's, wiped and sliced
  • 200 ml chicken stock, made with stock cube
  • 150 g frozen British garden peas by Sainsbury's
  • 150 ml lighter crème fraîche by Sainsbury's
  • 14 g fresh flat-leaf parsley, washed and finely chopped


  1. 1

    Put the rice in a pan and add enough cold water to just cover. Bring to the boil; cover with a lid and simmer for 12-15 minutes.

  2. 2

    Meanwhile, heat the oil in a frying pan over a high heat. Add the beef strips and stir-fry for 3 minutes until browned. Remove from the pan and set aside. Add the onion, green beans and mushrooms to the pan and stir-fry for 5 minutes.

  3. 3

    Add the stock and peas. Cook for 5 minutes, then stir in the crème fraîche, beef and most of the parsley. Heat for 3 minutes until the sauce is thick and the beef is cooked through.

  4. 4

    Drain the rice and serve with the stroganoff, garnished with the remaining parsley.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 13.4g 19%
  • Saturates 5.9g 30%
  • Sugars 6.8g 8%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

5.5g carbohydrate 0.9g fibre 8.3g protein

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