Beef Stroganoff... for dinner tonight

From the BBC food website. Here's the original link.

Ingredients

75g/3oz butter
1 onion, finely sliced
150g/5oz white mushrooms, finely sliced
2 tbsp tomato purée
1½ tsp Dijon mustard
½ tsp smoked hot paprika
110ml/4fl oz beef stock
500g/1lb 2oz beef fillet, cut into strips
salt and freshly ground black pepper
150ml/5fl oz brandy
200ml/7fl oz soured cream
2 tbsp flatleaf parsley

Method


1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
2. Add the mushrooms and cook for 1-2 minutes.
3. Add the tomato purée, mustard and paprika and cook for a further minute.
4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
5. Season the beef with salt and freshly ground black pepper.
6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
7. Add the brandy (I ran out of brandy so I topped it up with navy run as I figured it looked very similar and it worked perfectly) and carefully allow to flambé in the pan. - carefully light it if it doesn't do it on its own - it's great fun! (CAUTION: make sure there are no flammable materials above the pan when flaming.)
8. Add the soured cream to the onion and mushroom mixture and mix well.
9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
10. Serve up with rice or potatoes....
11. ENJOY!