• Roughly chop the mushrooms.
• Trim and thinly slice the scallion.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper. 
• Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.

TIP: You don't want to overcrowd the pan—cook in batches if necessary!

• Return the pan (no need to wipe) to high heat with another drizzle of oil.
• When hot, add the mushrooms and season with salt and pepper.
• Fry until softened, stirring occasionally, 5-6 mins. 

• Lower the heat to medium-high and add the creme fraiche, paprika, Worcester sauce, stock and half the scallion to the pan. 
• Stir in 75ml water (double for 4p) and leave to simmer until slightly thickened, 3-4 mins. 
• Add the beef strips and stir to warm through and coat with the sauce. 

• Carefully separate the noodles by hand then add to the pan and gently toss in the sauce until softened, 1-2 mins. 
• Season to taste with salt and pepper. Add a splash of water to loosen the sauce if necessary.

Little Chef's TIP: Kids can help with separating the noodles. 

• Divide the beef stroganoff noodles between bowls.
• Garnish with a sprinkling of the remaining scallion.