50 mlolive oil20 gmbutter3golden shallots, thinly sliced3garlic cloves, thinly sliced250 gmSwiss brown mushrooms, quartered600 gmbeef fillet, cut into 1.5cm pieces1 tbspsweet paprika, plus extra, to serve50 mlbrandy150 gmsour cream, plus extra, to serveFinelygrated rind of 1 lemon and juice of ½Splashof Worcestershire sauceTo serve:torn dill, flat-leaf parsley and dill pickles
Heat half the oil and the butter in a large saucepan over medium heat. Add shallots and garlic and sauté until tender (5 minutes). Increase heat to high, add mushrooms and stir until golden (4-5 minutes). Remove and set aside.
Heat remaining oil in a frying pan over high heat, season beef with paprika and cook, turning once until golden (2-3 minutes). Deglaze pan with brandy, add sour cream and mushroom mixture, stir
to combine, then add lemon rind and juice, and Worcestershire sauce, stir, then season to taste. Serve stroganoff hot topped with sour cream, scattered with dill, parsley and paprika, with dill pickles on the side.