Stroganoff steaks

• onion↗1 1

  sliced

• butter↗25g 25g
• garlic clove↗1 1

  chopped

• chestnut mushroom↗200g 200g

  sliced

• paprika↗½ tsp ½ tsp
• vegetable oil↗1 tbsp 1 tbsp
• sirloin steak↗2 x 175-200g/6-8oz 2 x 175-200g/6-8oz
• beef stock↗150ml 150ml
• soured cream↗142ml carton 142ml carton
• chopped parsleya handful of a handful of
• tagliatelle↗

  to serve

Step-by-step instructions

1. 1

   Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds, then tip into a bowl. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.

2. 2

   Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.