Step 1

Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.

Step 2

Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)

Step 3

Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)

Step 4

Stir sour cream into beef mixture until just combined. Remove from heat.

Step 5

Place rice in a serving bowl and top with beef stroganoff and parsley.