Veal Stroganoff

Cut the veal across the escalopes into strips about 1 cm thick. Top and tail the onion, peel and cut into thin slices. Cut the mushrooms into half through the cap. Put water to boil for the pasta.

Put a couple of tablespoonfuls of butter into a frying pan, add both types of paprika and the onion slices. Fry slowly until the onion is soft but not browned. Add the mushrooms and cook for a couple of minutes turning as you do so. Take out the pan and keep warm in a low oven.

Put the pasta into boiling water to cook for as long as it says on the packet.

Season the veal strips with salt and fresh black pepper. Put a couple of tablespoonfuls of olive oil in into the frying pan over a high heat, cook the veal strips in a couple of batches to stop them stewing.

Pour off any excess oil, add the onion mixture and the steak, stir in the soured cream, warm through and season if necessary. Chop the parsley and add to the pan along with a squeeze or two of lemon juice to taste.

Drain the pasta, put on to serving plates followed by the Stroganoff and serve  Zoom  .