Ingredients
Method
- Pat beef strips dry — season — dust lightly in flour, shake off excess.
- Heat 2 tbsp oil in large frying pan over very high heat until shimmering. Sear beef in a single layer 1–2 minutes without moving — turn, 30 seconds to 1 minute. Remove to warm plate. Work in batches — do not crowd.
- Reduce heat to medium. Add remaining oil and butter. Cook onion 5–6 minutes. Add mushrooms — increase heat — cook 5–6 minutes until golden and dry. Add garlic and paprika — 1 minute.
- Add Worcestershire sauce and mustard — stir. Add beef stock — simmer 3–4 minutes until slightly reduced.
- Remove from heat. Add soured cream — stir until smooth. Return beef to pan. Gentle heat 1–2 minutes to warm through — do not boil. Season assertively. Scatter parsley. Serve immediately over noodles or rice.
Notes
Use fillet or sirloin only — tougher cuts will be chewy in the short cooking time.
Pat beef completely dry before searing — wet beef steams rather than sears.
Sear over very high heat in batches — crowding gives grey, tough strips.
Add soured cream off the heat — boiling sauce causes it to split and curdle.
Serve immediately — the beef becomes tougher if it sits in the sauce for too long.
