|1 lb.best sirloin or fillet steak||1 cup sour cream|
|1 medium onion, sliced||1 beef stock cube|
|4 oz button mushrooms, sliced||2 tblsp brandy|
|2 cloves garlic,crushed||1 teasp sugar|
|2 tblsp paprika||Butter|
|1 tblsp parsley||Salt & pepper|
Pound the beef between 2 sheets of clingfilm until it is has spread out very thin. Cut the beef into long strips about a finger-width, and sprinkle with the paprika. Set aside.
Heat a little oil in a large frying pan, and fry the onions and garlic gently until cooked but not browned.Add the mushrooms and cook for a couple more minutes. Add the stock cube, sugar and a little water and heat through.
In a separate frying pan, heat a large knob of salted butter to a medium/high temperature - but don't let it brown. Stir fry the beef strips quickly so that they are browned on all sides. Add the brandy and cook quickly until the liquid has reduced slightly. Add the onion/mushroom mixture and stir through.
Remove from the heat, stir in the sour cream and parsley - add a little milk if the sour cream is too solid. Add salt and pepper to taste, and serve with rice or tagliatelle.