Beef Stroganoff, Serve with pasta, rice, gnocchi or spaetzle.

Ingredients
70ml extra virgin olive oil
400g beef fillet, cut into strips
salt and pepper
1 onion, cut into strips
1 large capsicum, cut into strips
250g oyster mushrooms
120g gherkins
1 ½ tbsp Hungarian paprika
300ml red wine
1 tbsp cornflour
300ml cream
1 bunch parsley
1 tbsp sour cream
4 garlic cloves, finely chopped

Method
Heat a wide heavy-based frypan and add a few splashes of the olive oil. Briskly fry the beef strips in the olive oil until it is lightly browned. Transfer the beef to a separate container and retain the juice. Season the beef with salt and pepper. Add the remaining olive oil to the fry pan and cook the onion and the capsicum till soft. Add the mushrooms, garlic, and the gherkins and cook for another minute. Add the paprika, the red wine, cream and the juice of the cooked beef. Mix the cornflour with a touch of red wine and add to the sauce. Cook the sauce until it’s reduced to a creamy consistency. Add the beef strips, bring to the boil, adjust seasoning and serve. Garnish with chopped parsley and sour cream. Serve with pasta, rice, gnocchi or spaetzle.

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