2 tbsp butter
2 onions, sliced
350g mushrooms, sliced
1 tbsp paprika
3 tbsp sunflower oil
800g beef fillet, cut into thin strips
3 tbsp brandy
2 tsp Dijon mustard
Salt & pepper
Juice of 1/2 lemon
Parsley, finely chopped
Melt the butter in a large frying pan over a medium heat, add the paprika and onions. Cook slowly until the onions are soft. Add the mushrooms, stir to coat in the butter and paprika and fry for three minutes.
Transfer to a bowl and keep warm. Using the same frying pan pour in the oil and increase the heat. Pour in 1 1/2 tbsp oil and half of the beef. Fry quickly and season with salt and pepper. Cook for just over a minute, pour over half the brandy and then transfer to a plate. Repeat with the rest of the beef and oil.
Return the onion and mushrooms to the pan. Pour over the sour cream and add the mustard. Bring to the boil and simmer for a minute until thickened.
Add the beef and heat gently. Stir in the lemon juice and parsley. Taste for seasoning. Serve with rice or chips and wilted spinach.