Heat half the oil in a large frying pan and cook the onions, carrots and mushrooms in batches until browned. Add the thyme leaves just before the end. Remove from the pan and keep warm.
Warm the remainder of the oil, add the steak strips and brown quickly over a high heat. Return the onion mixture to the pan and add the wine. Bubble for a few seconds then remove from the heat and stir in the cream and parsley, season to taste.
Heat the rice according to the pack instructions and serve with the Stroganoff.