Beef Stroganoff

Steps

1. 1
   Cut the beef across the grain into finger-thick strips and dry them thoroughly.
2. 2
   Sear them in a screaming hot pan with half the butter, in two or three batches, for barely 60 seconds. They should be brown outside and rare within. Remove at once.
3. 3
   In the same pan cook the mushrooms in the remaining butter until their water has evaporated and they colour.
4. 4
   Add the onion and cook until soft, then the paprika for 30 seconds.
5. 5
   Deglaze with the brandy, then add the stock and reduce by half.
6. 6
   Take the pan off the heat before stirring in the soured cream and mustard — boiling soured cream splits it.
7. 7
   Return the beef and any resting juices and warm through for no more than a minute.
8. 8
   Scatter with parsley and serve over noodles or rice.