Pigeon Cottage Kitchen

Originating in mid-19th-century Russia, this is a super-quick and very tasty classic dish that was always to be found on Bistro-style restaurant menus. I like this version with the sauce flavoured with paprika but you can use Dijon mustard instead. It’s fallen out of favour but I don’t know why because it’s really delicious. I bought a pack of steak tails from my butcher and thought it was time to bring this baby back. I like to serve it with plain basmati rice or matchstick fries. Enjoy!

Serves 4

Ingredients

• 700g Beef fillet, I buy steak tails from the butcher
• 65g unsalted butter
• 1 1/2 tbsps hot Hungarian paprika
• 1 large onion, sliced
• 350g button mushrooms, thinly sliced
• 3 tbsps light olive oil
• 300ml sour cream
• 2 tsps lemon juice
• a handful of curly parsley, finely chopped or fresh thyme leaves
• Salt and freshly ground black pepper

To make…

• Put your rice on to cook so it’s ready at the same time as the beef.
• Cut the steak across the grain into thin strips about a centimetre wide.
• Melt the butter in a large frying pan, add the paprika and the onion and cook slowly until the onion is soft and sweet but not brown. Add the mushrooms and cook gently for 3 or 4 minutes. Transfer to a plate and keep warm.
• Season the beef with salt and pepper. Next, add half the oil to the pan and when it’s hot, flash fry half the beef for just a minute. Set it aside and fry the second half for another minute. If you crowd the pan the beef will just go watery so it’s important to fry it in two batches.
• Add the onion mixture back to the pan, stir in the sour cream. Bring it to the boil, simmer for a minute and add the beef back in. Don’t cook it for more than a minute or the beef will overcook. stir in the lemon juice and parsley. Serve immediately.

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