Beef Stroganoff

Directions

1. 1
   Slice beef into strips 1 cm wide.
2. 2
   Melt the butter in a deep, heavy pot over medium heat. Add onion and saute until soft.
3. 3
   Add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
4. 4
   Add mushrooms and nutmeg and cook a further 3 to 5 minutes. Remove contents from pan and set aside. Add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
5. 5
   Return pan to heat and add half the olive oil. Cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. Remove beef and set aside.
6. 6
   Return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
7. 7
   Return beef to pan with lemon juice and some parsley.
8. 8
   Season with salt, pepper and a dash more nutmeg, to taste (and as desired).
9. 9
   Serve immediately with noodles or rice.