Ingredients
750g trimmed rump or fillet steak
30g butter
1 onion thinly sliced
100g mushrooms caps, thinly sliced
1 teaspoon paprika
1 tablespoon crushed garlic
2 tablespoons brandy
¼ cup sour cream
2 tablespoons lemon juice
salt and freshly ground pepper
2 tablespoons parsley, roughly chopped

Method
Cut the steak into thin, neat and even strips.
Heat half the butter in a heavy pan and add the onion over a moderate heat. Cook until it is tender but not coloured.
Add the mushrooms, paprika and garlic and cook for a few minutes more.
Remove to a plate.

Heat the rest of the butter over high heat and add the beef strips.
Cook them until they are coloured, lower the heat to moderate and add back the mushroom mix.

Add the brandy, sour cream and lemon juice and season well.
Fold the parsley through and serve on steamed rice or mashed potato.

This recipe is quick and easy and I'm very flexible with quantities. It still tastes good regardless.