Beef Stroganoff

Ingredients

• 675g / 1 ½ lb beef fillet
• 1 large onion, thinly sliced
• 350g button mushrooms, sliced
• 65g 2 ½ oz butter
• 3 tablespoons sunflower oil
• 300 ml / 1 ¼ cups soured cream
• 1 tablespoon paprika
• 2 teaspoons lemon juice
• salt and pepper
• small bunch parsley, washed and chopped fine.

Preparation

Cut the fillet across the grain into thin slices about 1cm / ½ inch wide or less.
In a large frying pan, melt the butter and cook the onion with the paprika over a low heat until soft and translucent. Add the mushrooms and continue to cook gently for about three minutes more. Using a slotted spoon remove the onions and mushrooms to a plate.
Use the same pan to heat 1 ½ tablespoons of sunflower oil until hot. Quickly fry half the beef fillet strips, turning and adding salt and pepper as you cook for about one minute. Remove to another plate and fry the rest of the strips in the remaining oil. Transfer this batch of meat to the plate.
Return the onions and mushrooms to the pan and pour in the cream. Bring to a gentle simmer and cook for one minute until it thickens slightly. Return the beef fillet strips to the pan and heat gently for one more minute, without letting the mixture boil.
Stir in the lemon juice and chopped parsley, then serve immediately.
bunch parsley, washed and chopped fine.