BEEF STROGANOFFServes: Serves 4 Prep Time: 5 minutes Cooking Time: 5-10 minutes
1 red onion
1 clove of garlic
2 handfuls of wild mushrooms
2-3 sprigs of fresh ﬂat-leaf parsley
500 g ﬁllet steak or fillet tail
1 teaspoon paprika olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream
Peel and ﬁnely chop the onion and garlic, then ﬁnely grate the lemon zest. Clean and tear the mushrooms. Pick and ﬁnely chop the parsley.
Place the beef between 2 sheets of clingﬁlm. Bash with a rolling pin until ½ cm thick, then cut into ﬁnger-width slices.
Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate
Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.
Remove from the heat and stir in the cream and parsley.
Delicious served with either crusty bread, mashed potato or ﬂuffy rice.