Beef Stroganoff

For 2 servings

• beef sirloin, thinly sliced250 g
• salt and pepperto taste
• olive oil1 tbsp
• butter20 g
• onion, chopped1/2
• chestnut mushrooms, sliced150 g
• smoked paprika1 tsp
• beef stock150 ml
• soured cream100 ml
• fresh parsley, choppedto serve
• rice or tagliatelleto serve

1. 1

   Season the beef with salt and pepper.

2. 2

   Heat the olive oil in a large frying pan over high heat. Add the beef and cook for 2 to 3 minutes, stirring, until just browned. Remove and set aside.

3. 3

   Add the butter to the same pan and let it melt. Add the onion and cook for 5 minutes until softened.

4. 4

   Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until softened and golden.

5. 5

   Stir in the smoked paprika and cook for 30 seconds.

6. 6

   Pour in the beef stock and simmer for 3 to 4 minutes, scraping up any browned bits stuck to the bottom of the pan.

7. 7

   Reduce the heat to low and stir in the soured cream. Warm through gently, but do not let it boil, as this can cause the cream to split.

8. 8

   Return the beef to the pan and warm through for 1 to 2 minutes.

9. 9

   Scatter with fresh parsley and serve over rice or tagliatelle.