450g sirloin steak, cut into bite size pieces
1 onion, chopped
100g chestnut mushrooms, roughly chopped
1½ Tbsp. flour
¾ Tsp. salt
¼ Tsp. paprika
⅛ Tsp. ground black pepper
1 (295g) tin condensed cream of mushroom soup
250ml half fat soured cream
250g egg pasta


In a large frying pan, brown the beef over medium high heat then drain away any excess fat.

Add the onion and sauté for 5 minutes, until tender. Stir in the flour, salt, paprika and ground black pepper.

Add the soup and mushrooms then reduce heat to medium low and let simmer for 15 minutes.

Just before serving, stir in the soured cream. Serve with cooked tagliatelle pasta.

Products Used

MasterClass Cast Aluminium 28cm Fry Pan
Colourworks Silicone Spatula
MasterClass Copper Finish Measuring Spoon Set