- 600g beef tenderloin sirloin
- 3 tbsp rapeseed oil
- 1 onion, diced finely
- 1 tbsp sweet paprika
- 1 garlic clove, diced
- 225g chestnut mushrooms, sliced
- 300ml sour cream
- 2 tsps lemon juice
- 1 tbsp fresh parsley, chopped
- 4 sticks of celery, diced
- 1 large courgette, sliced
- 175g fresh peas
Cut your beef into slices, 1cm thick and then cut each slice across the grain into 1cm chunks. Using 1 tbsp of your oil, make a paste with the paprika. Toss your beef chunks in it to cover them.
Heat another tbsp of oil in a large frying pan, add the celery and onion and fry slowly until the onion is soft, but not browned. Add the courgette and mushrooms and continue frying over a low heat for three minutes. Transfer the mixture to a plate and keep warm.
In the same pan, heat the remainder of your oil until very hot. Then add the beef chunks and fry for one minute, turning as you do. Return the onion mixture to the pan and pour in the sour cream and peas. Bring to the boil and simmer for a minute, until thickened. Then stir in the lemon juice and parsley.
Time to serve up! You could add some pasta, rice or maybe a creamy mash too.