Easy Teas - Beef Stroganoff

I grew up thinking stroganoff was a fairly brandy infused boozy affair, using only the finest fillet of beef, my mum's recipe, not mine, for treat dinners at the weekends.  Now adays, it's more a mid week meal for us, extravagent!  No, as a good bit of rump steak will do the trick just as nicely and there's no booze in it, who knew?  This recipe's a tweeked Rick Stein recipe, so good, too easy and accompanied by shove in the oven, chips, a really convenient school night supper.

Hastily taken picture, just before eating

Serves 2

375g Rump steak, cut against the grain, into 0.5cm strips
1tbsp unsalted butter
splash of rapeseed oil
Hot paprika to taste (I use, just under a tbsp)
175g chestnut mushrooms, thinly sliced
150ml soured cream
Squeeze of lemon juice to taste
Salt
Pepper
Flat leaf parsley

Place the butter in a large heavy based frying pan and add your paprika with the onions and cook on a low heat until translucent and sweet.

Add the mushrooms and cook until they're just loosing their 'rawness', then transfer the mixture to a plate and keep warm.

Using the same pan, heat the rapeseed oil and brown the steak at a fairly high heat, making sure not to overcrowd the pan, you may need to do this in batches. 

Season the meat as you go, only cooking the beef for about a minute.  Take out of the pan to rest, meanwhile returning your onion mixture to the pan and pour in the soured cream, bring to the boil and simmer for another minute, though not too long as the sour cream tends to split.

Finally return the steak to the pan to heat through but not cook, add the lemon juice to your liking and add the flat leaf parsley.

Serve with the before mentioned oven chips, or make your own, if you're so inclined.