• 2 tsp sunflower oil
  • 1 large onion, finely chopped
  • 225g chestnut mushrooms, sliced and halved
  • 3 fresh sage leaves, finely chopped (approx 1 tsp)
  • 1-2 tsp paprika
  • 3 x 200g sirloin or rump steaks, trimmed and cut into small bite-sized pieces
  • 325 ml beef stock
  • 50 ml brandy
  • Worcestershire sauce (as preferred)
  • 100g creme fraiche (half-fat if you like)
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper to season


  • STEP 1
    Heat a teaspoon of oil in a large frying pan over a low to medium heat. Cook the onion for 4-5 mins, stirring regularly, until they start to soften.
  • STEP 2
    Add the mushrooms, sage and paprika, and continue to cook for 5 mins until they begin to wilt. Tip into a medium bowl and set aside,.
  • STEP 3
    Return the frying pan to a high heat with the remaining teaspoon of oil and fry the steak pieces for 2-3 mins, or until they are brown on both sides. Tip them into the bowl with the mushroom mix.
  • STEP 4
    Reduce to a lower heat and add the stock, brandy and Worcestershire sauce. Scrape off any bits stuck to the bottom of the pan with a wooden spoon and mix in to add flavour.
  • STEP 5
    Season with salt and pepper and leave the liquid to simmer and reduce for about 3-4 mins.
  • STEP 6
    Reduce the heat to a medium heat and return the mushroom and meat mixture. Simmer for 2-3 mins to heat through and add the creme fraiche.
  • STEP 7
    Cook for a further minute, stirring. Season as desired, add the parsley and serve.

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