1 onion, sliced
1 garlic clove, chopped
200 g mushrooms, sliced
1 tsp paprika
150 ml beef stock
4 180g sirloin steak
2 tbsp sour cream
1 handful of chopped parsley
Salt and black pepper
Potatoes or rice
1 Melt the butter in a large pan over a medium heat, then add the onion and cook gently until it has softened.
2 Stir in the garlic and mushrooms and cook over a medium heat for five minutes.
3 Add the paprika and cook for 30 seconds, then pour in the beef stock and turn the heat up so it boils. Cook, stirring often, until the sauce reduces by two-thirds.
4 Meanwhile, heat a grill pan over a high heat. Cook the steaks on each side for 2-3 minutes, then set aside to rest.
5 Remove from the heat and stir in the sour cream, parsley and some salt and pepper.
6 Serve the steaks with mushroom sauce and potatoes or rice.