- Pour the olive oil into a frying pan. Fry the onions on a medium heat for five minutes. Add the chestnut mushrooms and cook for a further five minutes.
- Add in the beef and season with sea salt, pepper and a pinch of paprika.
- Stir through the soured cream until bubbling and the beef is warmed through.
- Garnish with fresh dill.
Recipe from Quality Meat Scotland
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Serve with rice or fresh egg tagliatelle noodles
Around 400g Scotch Beef leftover, cut into thin strips 15ml (1 tbsp) olive oil 1 red onion, finely sliced 200g chestnut mushrooms, sliced Sea salt and freshly ground black pepper A pinch of paprika 300g tub soured cream Fresh dill, to garnish
Time: 15 minutes Serves: 4 Nutrition: n/a