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
2 tablespoons butter
Salt and pepper to taste
250g sour cream
Handful parsley, roughly chopped
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.
- Turn up the heat and add mushrooms and butter. Continue to sauté
until the mushrooms are browned. Set aside.
- 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.
- Add the sour cream, gherkins and sprinkle with parsley. Serve with some buttered pasta and a large green salad.