shop-bought long-grain and wild rice mixture, to serve
Melt the butter in a frying pan with 1 tablespoon of the oil and cook the shallots over a medium heat for 3–4 minutes, until softened. Add the mushrooms and fry for 3–4 minutes, until soft and golden.
Sprinkle in the paprika and heat for 1 minute, then stir in the soured cream and peppercorns. Season to taste and simmer for 2–3 minutes, until thickened slightly.
Meanwhile, heat the remaining oil in a large frying pan and cook the steaks for 4–8 minutes, turning once, until done to your liking. Set aside to rest for 2–3 minutes, adding any juices to the stroganoff sauce.
Arrange the steaks on serving plates and serve with the sauce, parsley and cooked rice.