Quick Beef Stroganoff

• 1 cup long-grain rice
• 1 1/2 lbs beef sirloin steak, sliced
• 1 tbsp flour, seasoned with salt and pepper
• 3 tbsp butter
• 2 small onions, thinly sliced
• 16 None button mushrooms, sliced
• 1 cup reduced fat sour cream
• 1/2 cup chicken stock
• 2 tsp tomato paste
• None None Snipped chives, for garnish

1. Bring 2 cups water to a boil in a medium saucepan on high heat. Slowly sprinkle in rice, stir once, then cover with lid. Reduce heat to low. Cook for 20 mins, until rice is tender but still firm to bite. Don't lift lid until last minute of cooking, adding water if necessary. Fluff rice with a fork.
2. Meanwhile, dust beef with flour, shaking off any excess. Melt butter in a large skillet on high heat. Cook onions for 5 mins, stirring, until softened. Remove from pan. Cook beef in batches, stirring, for 3 mins, until browned.
3. Return onions to pan with mushrooms. Cook for 2 mins. Stir in sour cream, stock and tomato paste. Reduce heat to low. Simmer for 2-3 mins, until heated through.
4. Serve beef stroganoff with rice. Sprinkle with chives.

longgrain rice, beef sirloin steak, flour, butter, onions, button mushrooms, sour cream, chicken stock, tomato, chives

Taken from recipes-plus.com/api/v2.0/recipes/27871 (may not work)