This is my take on the British Classic, Beef Stroganoff. I have altered the classic recipes somewhat in order to make it an affordable family-friendly dish.
1. Place a large frying pan over a high heat. Put in a little oil and add half of the beef, the key here is not to overcrowd the pan. Fry for 1-2 minutes each side until browned, season well. Remove them and set them aside.
2. Fry the remaining beef in a little more oil, just like before. Again, remove and set aside. Cook the mushrooms in the remaining oil for around 2 minute until they are soft, remove them and set them aside.
3. Turn the heat down to medium and put the butter in the pan followed swiftly by the onion. Cook for 3-5 minutes until translucent and soft.Stir in the flour, ensuring that the onion is evenly coated. Pour over the hot stock and any of the juices from the resting beef and mushrooms. Bring to the boil and leave to simmer until slightly thickened.
4. Stir in most of the soured cream through the sauce until smooth, return the beef and mushrooms to the pan. Finish cooking for 1-2 minutes for rare steak, 3-4 minutes for medium or up to 5 minutes for well done. Ensure everything is heated through.
5. Serve it up with the cooked rice and dollop over the remaining soured cream. Scatter over the chopped parsley and paprika to finish.
TIP: To make slicing the beef easier, try freezing the steaks for around 20 minutes beforehand.