Beef stroganoff

Beef stroganoff is one of those dishes that is a joy to make, because it's so easy, and very impressive to serve.There really is no need to over-complicate a beef stroganoff recipe. Follow ours and the results will speak for themselves.

Ingredients

• 675g / 1.5lb fillet of beef. You can also use sirloin or even rump if it's tender enough.
• 2 tbsp mild paprika
• 1 large onion, very thinly sliced
• 350g / 12oz chestnut mushrooms, very thinly sliced
• 65g / 2.5oz unsalted butter
• Tbsp English rapeseed oil
• 100 ml beef or chicken stock, preferably fresh
• 1 tbsp brandy
• 2 tbsp soured cream
• To serve: rice and a crisp salad

Preparation

1. Slice the beef into thin strips, cutting across the grain. Place in a bowl.
2. Spoon the paprika over the beef and toss around so the meat is coated.
3. Heat a large, heavy-based frying pan and add the butter. When it is sizzling, add the onions and mushrooms, coat with butter then turn the heat right down so they "sweat", releasing their juices. It helps to cover the pan with a lid or tight-fitting foil. Once the juices are running, after about 5 minutes, transfer the contents of the pan to a bowl and keep warm.
4. Using the same pan, pour in around a tablespoon of rapeseed oil and heat until very hot. Add the steak to the pan (you may need to do this in two batches) and fry quickly, using tongs to turn the meat so it browns on all sides. Take care not to over-cook it or it will toughen - around a minute and a half is enough. Remove the meat to a warm plate.
5. Return the mushrooms and onions to the pan and add the stock.
6. Bring to a simmer then, after a minute or so, add the brandy and flame it by lighting it with a match. Stand back and take care - you don't want to singe your hair! When the flames have died down, turn down the heat, return the meat to the pan and let it warm up before stirring in the sour cream. Once it has warmed through (don't over-heat or the meat will continue to cook and may dry out), it's ready. Check the seasoning and add salt or pepper if necessary.
7. Serve with rice and a green salad.