Season the beef. Heat the oil in a frying pan until very hot. Add the beef strips and fry briskly over a high heat until lightly browned.

Pour in the brandy and bubble until the liquid has evaporated. Transfer the beef to a plate.

Melt half of the butter in the pan, add the onion and fry for 3 - 4 minutes until soft. Add the remaining butter, the mushrooms and paprika and fry gently for 5 minutes until tender. Remove from pan and transfer to a plate.

Pour the soured cream into the pan and heat through. Return the beef, onions and mushrooms to the pan and bring to a simmer. Simmer gently for 5 minutes until thick andcreamy.

Add the lemon juice and cook for 1 - 2 minutes. Season and serve sprinkled with chopped fresh parsley