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beef stroganoff

main courses | serves 4
1, Place the beef between 2 sheets of clingfilm and bash with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef.
2, In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up heat and add the mushrooms and butter, sautéing until the mushroom are golden brown, and reserve.
3, Add a little oil to the pan, fry the beef for 2 mins, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 min or till almost disappeared.
4, Remove from heat and stir in the cream and parsley. Serve with bread and gherkins.



Recipe by Georgie Socratous,photograph Sam Stowell

• from Jamie Magazine issue 6