This ultra-fast version of the classic beef stroganoff is perfect for a busy weeknight. It is essential to use fillet steak however, as the cooking time is so short.
450 grams fillet steak 1 tablespoon paprika
sea salt and freshly ground pepper
1 tablespoon olive oil
knob of butter
250 grams button mushrooms, sliced
2 spring onions, finely chopped
2 tablespoons brandy 2 teaspoons tomato paste squeeze of lemon juice 200 grams sour cream
Slice the beef into wide strips and sprinkle them generously with paprika and salt and pepper. Set aside.
Heat the olive oil with the knob of butter in a sauté pan over high heat. Add the mushrooms and cook until just tender. Remove from the pan and set aside.
Add the beef and spring onions to the pan and cook for a couple of minutes. Remove and add to the mushrooms.
Add the brandy, tomato paste, lemon juice and sour cream. Simmer for 2 minutes before adding the beef and mushrooms back to the pan. Stir to combine, season well and serve immediately over buttered egg noodles or with rice. Serves 4