Beef stroganoff

• 400gEgg tagliatelle
• 600gBeef stir-fry strips
• 1 tspSmoked paprika
• 1Brown onion
• 250gChestnut mushrooms
• 2 clovesGarlic, crushed
• 15gFresh parsley, chopped
• 1 tbspVegetable oil
• 30gButter
• 2 tspDijon mustard
• 1 cubeBeef stock cube, in 150ml water
• 300mlHalf-fat crème fraîche

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Thinly slice the onion and mushrooms, crush the garlic and chop the parsley. Pat the beef dry and toss it with the paprika, a pinch of salt and plenty of pepper.

2. 2

   Heat the oil in a large frying pan over a high heat until it shimmers. Sear the beef in two batches for 1 to 2 minutes each, until browned outside but still a little pink inside, then tip onto a plate.

3. 3

   Turn the heat to medium and melt 20g of the butter in the pan. Fry the onion for 5 minutes until soft, then add the mushrooms and cook for 5 minutes more, until golden and their liquid has gone. Stir in the garlic for the last minute.

4. 4

   Stir in the dijon and the stock cube crumbled into 150ml boiling water, and bubble for 2 minutes until reduced by about half. Turn the heat down, stir in the crème fraîche and simmer gently for 2 minutes, until the sauce coats the back of a spoon.

5. 5

   Meanwhile, cook the tagliatelle in the boiling water for 4 to 5 minutes, or as the packet says. Drain and toss with the rest of the butter.

6. 6

   Tip the beef and its juices back into the sauce and warm through for a minute without letting it boil. Loosen with a splash of water if it is thick, season and scatter over the parsley.