Beef Stroganoff

Cut the beef tenderloin into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Take 1 tbsp of the oil and make a paste with the Knorr Stock Cube. Toss the beef in the paste to cover.

Heat half of the oil that’s left in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for 3 minutes. Transfer the mixture to a plate and keep warm.

Using the same pan you cooked the onion mixture in heat the rest of the oil until very hot. Add the beef tenderloin and fry quickly, turning it as you do so, for just over 1 minute.

Return the onion mixture to the pan and pour in the sour cream. Bring to the boil and simmer for a minute or so, until thickened.

Stir in the lemon juice, add parsley, sprinkle with paprika and serve