Begin by peeling both the onion and garlic, then finely chop them. Use a grater to zest the lemon.
Clean the mushrooms and tear them into smaller chunks. Separate the parsley leaves from their stems and chop them finely.
Lay the beef between two pieces of clingfilm and flatten it with a rolling pin until it’s about ½ cm thick. Slice the beef into strips roughly the width of a finger.
In a small bowl, combine the paprika with the grated lemon zest, along with a pinch of sea salt and black pepper. Coat the beef strips in this mixture.
Warm a little oil in a large frying pan over medium-low heat. Cook the chopped onion and garlic until they soften. Increase the heat, then add the mushrooms and a knob of butter. Sauté until the mushrooms are golden, then transfer everything onto a plate.
Drizzle a bit more oil into the same pan and fry the beef strips for around 2 minutes, turning them so they brown but remain slightly pink inside. Return the onion and mushrooms to the pan, pour in the brandy, and let it bubble away for about a minute until it’s almost evaporated.
Take the pan off the heat, stir in the cream and chopped parsley, and give it a quick mix. Serve this delicious stroganoff with crusty bread and tangy gherkins on the side.
