Steak and mushroom stroganoff

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Pat beef dry and season just before frying. Sear in a very hot wide pan with neutral oil for 60–90 seconds per uncrowded load, turning to colour every surface. Transfer to a warm plate; avoid overcooking the thin strips.

Brown mushrooms in remaining oil over high heat in uncrowded loads, letting them colour rather than steam.

Lower heat, add sauce butter and onion and cook for 6–8 minutes.

Stir in garlic and paprika for 30 seconds.

Add wine, scrape the browned residue from the pan and bubble until substantially reduced.

Add stock and simmer for 5–7 minutes.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Lower heat and stir in creme fraiche and mustard. Warm gently without boiling hard; taste and season.

Return beef and resting juices for 30–60 seconds to warm through.

Serve immediately, finished with parsley, diced gherkins and black pepper.