I adapted this recipe from a chicken version as I wanted to treat my wife (then my girlfriend!) – see really liked it so I regularly make it for her on special occasions and when she’s feeling a bit pants.

For 2 people, you will need:

• 450g beef steak – frying steak is fine, rump if you’re splashing out!
• 2 teaspoons smoked paprika
• 1 red onion, thinly sliced
• 3 garlic gloves, thinly sliced
• 1 green pepper, sliced
• 250g mushrooms, sliced
• 300ml chicken stock
• 100ml sour cream
• 100ml white wine
• 150g dried white basmati rice

An hour before cooking, cut the beef into thin slices and sprinkle over the paprika. Mix until well coated and pop in the fridge for an hour while it marinates.

When ready, get a saucepan ready for the rice by half-filling with water and a sprinkle of salt.

In a large frying pan, fry the beef in a little olive oil with some salt and pepper until all sealed and then put to one side. Add a little more oil to the pan and fry the onion and garlic until soft. Add in the green pepper and fry for a couple of minutes.

Reglaze the pan with the wine and add the beef back in, warming through for a couple of minutes. (It’s about now you should turn the water for the rice on.) Add the chicken stock together with the mushrooms and simmer gently while the stock reduces and thickens. Stir regularly.

After around 10 minutes, when the sauce is looking like a gravy, stir in the sour cream until well mixed. Continue to simmer for a few for minutes.

Serve with the rice.