Heat olive oil and butter together in a large pot until melted.
Gently sauté the onions and garlic until soft but with no colour.
Stir in the rice and gently fry the rice until the ends of each grain are starting to turn clear.
Pour in the beer and cook over a high heat stirring continuously until the beer has been absorbed.
Stir in the boerewors, tomato and contents of the sachet of 1 KNORR Beef Stroganoff Dry Cook-in-Sauce and allow to simmer for a few minutes.
Stir in the water one cup at a time - each cup of water must be absorbed before adding the next, this should take 25-30 minutes before the rice is swollen and tender.
Stir in the Robertsons Italian Herb and serve topped with Parmesan shavings.