I went for dinner at my dear friend Alan Thatcher’s, and it seems sublime that we were sat in his English garden on Phuket island eating this traditional fare from home.  I literally licked the bowl clean and recreated it (without Alan’s pizzazz, of course) two days later.

Here it is:

1. 500g fillet steak (this recipe works equally well with pork)
2. 1 cup good quality beef stock
3. 1 large Spanish onion (sliced)
4. 4 cloves garlic (chopped)
5. 1 cup mushrooms (quartered)
6. 50ml sour cream
7. 1 cup brandy
8. Pinch of paprika
9. Juice of 1 lemon
10. Knob of butter
11. Salt & pepper to taste

(I added frozen peas whilst Alan used sliced carrots).

• Sear the meat in butter. You must sear the meat.
• When browned (about 30 seconds in a hot pan) add the onion and garlic. Saute until both are soft.
• Add the mushrooms and stir for a minute or so.
• Add the rest of the ingredients EXCEPT the sour cream.
• Bring to boil until you get a thickish gravy.
• Add the sour cream, stir in until thoroughly mixed.  If you are adding frozen peas, now is a good time. Cook on low heat for 10 minutes, adjusting the consistency.
• Season generously.

Delicious with pasta or boiled rice. My kids loved this!