Are you sure you want to delete this recipe?
This recipe was uploaded by DeborahB
2. Turn down the heat and add the butter to the frying pan, then add the shallots and gently fry until soft and lightly browned.
3. Add the mushrooms to the pan and fry until tender. Then add the meat, meat juices, paprika and the brandy (if using), set alight and keep shaking the pan until the alcohol has burnt off.
4. Then stir in the stock and cook for a further minute.
5. Stir in the cream, Worcestershire sauce and parsley. As soon as it is hot again, remove from the heat and stir in the yoghurt, lemon zest and juice and adjust the seasoning if necessary and serve immediately with rice, baked potato, pasta or creamy mashed potatoes!
If the shallots are small add more. The shallots add sweetness to the dish, to compensate for the tartness of the lemon. The brandy is optional.