Beef stroganoff

Combine paprika, flour and 1 tsp of sea salt in a bowl. Toss beef in the mixture to coat.

Heat 2 Tbs of the oil in a large frying pan over high heat and sear the beef for 1-2 min or until browned. Remove and set aside.

Reduce heat to medium-high, add half the butter and remaining olive oil. Cook the mushrooms until tender.

Reduce the heat to medium, add remaining butter, onions and cook for a few minutes until softened and translucent.

Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.

Reduce heat to medium, stir in reserved beef and juices, then season with salt and pepper.

To serve, garnish with parsley and enjoy with cooked pasta or rice.