Ingredients
Method
1.Heat half the oil and all the butter in a large saucepan over medium heat. Add shallots and garlic and sauté until tender (5 minutes).
2.Increase heat to high, add mushrooms and stir until golden (4-5 minutes). Remove and set aside.
3.Heat remaining oil in a frying pan over high heat, season beef with paprika and cook, turning once, until golden (2-3 minutes).
4.Deglaze pan with brandy, add sour cream and mushroom mixture, stir to combine, then add lemon zest and juice, and Worcestershire sauce, stir, then season to taste.
5.Serve stroganoff hot, topped with sour cream, scattered with dill, parsley and paprika, with dill pickles on the side.
*Check label if eating gluten-free
Note