Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!
Serves 4 
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2 tbsp olive oil
1 lb beef sirloin, cut into thin strips
1 tbsp plain flour, seasoned
1 1/2 tbsp unsalted butter
1 small onion, finely chopped
1 small leek, sliced
7 oz button mushrooms, sliced
2 garlic cloves, sliced
6 oz white wine
Zest of 1 lemon
Squeeze of juice
3.5 oz double cream
1 tbsp dijon mustard
1 tsp smoked paprika
14 oz fresh egg tagliatelle
Chopped parsley, to scatter
Sea salt and black pepper
2 tbsp olive oil
500g beef sirloin, cut into thin strips
1 tbsp plain flour, seasoned
20g unsalted butter
1 small onion, finely chopped
1 small leek, sliced
200g button mushrooms, sliced
2 garlic cloves, sliced
175ml white wine
Zest of 1 lemon
Squeeze of juice
100ml double cream
1 tbsp dijon mustard
1 tsp smoked paprika
400g fresh egg tagliatelle
Chopped parsley, to scatter
Sea salt and black pepper
Non-stick frying pan
Medium pot
Slotted spoon
