The cost per serving below is generated by Whisk. Pick stroganoff sauce finely chop the parsley.

Place the beef between 2 sheets of clingfilm. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice. Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate. Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan.