Best ever beef stroganoff

Method

• step 1

  Put the dried porcini in a bowl and pour over 250ml boiling water. Once the mushrooms have rehydrated, strain off the liquid and use to make a beef stock with the stock cube. Set the mushrooms aside.

• step 2

  Season the steaks well. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8-10 mins, turning every minute or so, until golden brown on each side. Set aside to rest.

• step 3

  Heat the rest of the butter in the pan and fry the onion for 8-10 mins, until starting to caramelise. Add the porcini and chestnut mushrooms and cook for 5 mins, then add the garlic and paprika and cook for another minute. Stir in the vinegar and simmer for 1 min, then add the stock, bring to the boil and simmer for 5 mins. Reduce the heat and stir in most of the soured cream, until hot but not simmering. Season to taste, then add the mustard and most of the parsley.

• step 4

  Thickly slice the steak, then add to the pan along with any juices. Drizzle with the remaining soured cream, then scatter with the rest of the parsley and a little more paprika. Served with mashed potatoes.