Ingredients
75g butter
1 onion, finely sliced
150g mushrooms, finely sliced
2 tbsp tomato puree
1 tsp Dijon mustard
½ tsp smoked hot paprika
110 ml beef stock
500g beef fillet or sirloin steak, cut into strips
salt and ground black pepper
150 ml brandy
200 ml soured cream
2 tbsp parsley
Method
Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
Add the mushrooms and cook for 1-2 minutes.
Add the tomato puree, mustard and paprika and cook for a further minute.
Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
Season the beef with salt and freshly ground black pepper.
Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
Add the brandy and carefully allow to flame in the pan. (It will flame up fairly high so avoid eyebrows and cooker hoods !!)
Add the soured cream to the onion and mushroom mixture and mix well.
When the flames have subsided and you have returned from A&E, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.