Ingredients
- 2tbs butter
- 2 onions, sliced
- 350g mushrooms, sliced
- 1tbs smoked sweet paprika
- 1tbs olive oil
- 2 sirloin steaks, cut into thin strips
- 3tbs brandy
- 300ml cream
- 2tsp Dijon mustard
- Salt and black pepper
- Juice of ½ lemon
- Parsley, finely chopped
- TO SERVE:
- Tagliatelle
- Rice
- Mashed potato or chips
1 Melt the butter in a large frying pan over a medium heat, add the paprika and onions.
2 Cook slowly until the onions are soft. Add the mushrooms, stir to coat in the butter and paprika and fry for three minutes. Transfer to a bowl and keep them warm.
3 Using the same frying pan, pour in the oil and increase the heat. Add the beef. Fry quickly and season with salt and pepper. Cook for just over a minute, pour the brandy over it and then transfer to a plate.
4 Return the onion and mushrooms to the pan. Pour the cream in and add the mustard. Bring to the boil and simmer for a minute until thickened.
5 Add the beef and heat gently. Stir in the lemon juice and parsley. Taste for seasoning.
