Healthier beef stroganoff

Method

1. Soak the mushrooms in a small bowl of boiling water (about 100ml) for 10 minutes to rehydrate, then squeeze out the water and drain on kitchen paper. Reserve the liquid.
2. Meanwhile, heat the oil and butter in a non-stick frying pan and cook the onion over a low heat for 10 minutes or until softened and coloured. Add a splash of water now and again to prevent sticking.
3. Meanwhile, season the steaks. Heat a griddle pan until hot, then sear the steaks over a medium-high heat for 3-4 minutes on each side. Set aside to rest, then slice into strips.
4. Stir the paprika, tomato purée and the drained mushrooms into the onions and cook for 1-2 minutes. Add the mushroom soaking liquid along with the stock. Bring to the boil, then turn down the heat and simmer for 10 minutes. If you prefer your beef well done, add the steak to the sauce for the final 5 minutes of simmering time. If you like your beef rare, add at the end of the simmering time.
5. Take the pan off the heat and stir in the soured cream. Taste and season, add the lemon juice, then garnish with parsley.