Beef & mushroom stroganoff

Heat 1 tbsp oil with the butter in a large, deep frying or sauté pan until foaming. Add the shallots, then garlic and cook gently for 5 minutes until softened.

Turn up the heat, add the mushrooms and paprika, season generously and cook, stirring, for a couple of minutes until the mushrooms are just browned. Add the stock or water and wine, then boil until reduced by half. Tip into a dish and keep warm

Cook the pasta according to pack instructions, adding the kale to the pan in the final minute to wilt. Meanwhile, heat the remaining oil in the frying pan and then add the beef. Fry for 2-3 minutes over a high heat to cook on all sides, leaving the centre pink.

Return the mushrooms and juices to the pan and reheat gently. Stir in the soured cream, but don’t let it boil. Check the seasoning, then scatter with the parsley. Drain the pasta and kale, then toss through the sauce.