Stroganoff steaks

Ingredients

• 1  onion sliced
• 25 g butter 
• 1  garlic clove chopped
• 200 g pack chestnut mushroom sliced
• 0.5 tsp paprika 
• 1 tbsp vegetable oil 
• 2  sirloin steak 
• 150 ml beef stock 
• 142 ml cream 
• 1 handful parsley chopped
• 2 servings tagliatelle 

Equipment

• bowl
• frying pan

Directions

1. Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned.
2. Add the paprika, fry for 30 seconds, then tip into a bowl.
3. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.
4. Take off the heat and stir in a the soured cream, parsley and salt and pepper.
5. Serve with tagliatelle.