Beef Stroganoff

50 g butter
1 onion, finely chopped
250 g button mushrooms, thickly sliced
500 g lean steak, cut into thin strips
200 g crème fraîche
300 g tagliatelle
Chopped parsley to serve


1. Melt 25g butter in a large frying pan and cook the onion until soft.

2. Add the mushrooms and cook over a high heat until they turn golden. Remove from the pan and reserve.

3. Melt 25g butter over a high heat and cook the beef, in batches, stirring, for about 3-4 minutes until well browned. Be sure the fat in the pan is hot again before adding the next batch.

4. When all the meat is cooked, return it to the pan, add the onion, mushrooms and crème fraiche and warm gently.

5. Serve the beef stroganoff on a bed of cooked tagliatelle and top with chopped parsley.

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