Name: Beef stroganoff with pickles
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 50 millilitre olive oil; 20 gram butter; 3 shallots, thinly sliced; 3 clove garlic, thinly sliced; 250 gram swiss brown mushrooms, quartered; 600 gram beef fillet, cut into 1.5cm pieces; 1 tablespoon sweet paprika, plus extra to serve; 50 millilitre brandy; 150 gram sour cream, plus extra to serve; finely grated zest 1 lemon, and juice ½ lemon; splash worcestershire sauce*; torn dill, flat-leaf parsley and dill pickles*, to serve

Ingredients

50 millilitre olive oil

20 gram butter

3 shallots, thinly sliced

3 clove garlic, thinly sliced

250 gram swiss brown mushrooms, quartered

600 gram beef fillet, cut into 1.5cm pieces

1 tablespoon sweet paprika, plus extra to serve

50 millilitre brandy

150 gram sour cream, plus extra to serve

finely grated zest 1 lemon, and juice ½ lemon

splash worcestershire sauce*

torn dill, flat-leaf parsley and dill pickles*, to serve

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.