Beef Stroganoff


500g sirloin or tenderloin steak, cut into strips approx. finger-width
2-3 shallots, finely chopped
1 garlic clove, crushed
1 teaspoon smoky paprika powder
300g chanterelle mushrooms 
Olive oil
2 tablespoons butter
Salt and pepper to taste
100g gherkins
250g sour cream
Handful parsley, roughly chopped


  1. In a large frying pan sauté shallots and garlic on a medium heat in a drizzle of olive oil. Sprinkle with paprika powder and cook until shallots and garlic have softened.

  2. Turn up the heat and add mushrooms and butter. Continue to sauté until the mushrooms are browned. Set aside.

  3. In another frying pan and olive oil and fry the beef for 2 to 3 minutes until brown on the onside but still pinkish on the inside then add the mushroom mixture. Sprinkle with salt & pepper to taste and remove from heat.

  4. Add the sour cream, gherkins and sprinkle with parsley. Serve with some buttered pasta and a large green salad.