Beef Stroganoff

Using a sharp knife, trim the fat from around the steak, then cut the meat into strips about 1cm thick and 4cm long; if you don't have a ruler to hand, this measurement is roughly the length of your finger. Cut the onion in half and then slice finely. Trim and discard the ends of the mushrooms, then slice the remainder.

Melt half the butter in a frying pan and fry the onion over a low heat until soft. Add the mushrooms, increase the heat and cook for 2 minutes. Add the white wine and stock and boil until the liquid is reduced to about 4 tablespoons. Tip into a bowl and set aside. Wipe the pan clean ready for the next step.

Add the oil and the rest of the butter to the pan. Heat until very hot, then add the beef strips in batches, tossing and stirring until the meat is brown on all sides. Stir in the paprika. If you're using brandy, add it to the pan and simmer until almost evaporated.

Add the mushroom mixture and coarse grain mustard, and heat until hot. Add the soured cream and heat through, stirring all the time and making sure it doesn't boil. Sprinkle with the parsley and serve with boiled rice and vegetables such as peas or green beans.

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