Scottish anchorages

Ingredients (for four)

1 large onion, chopped small
1 decent sized piece of sirloin or other high quality frying steak per 1-2 people (depending on appetite)
1 handful of mushrooms per person, sliced
1 dessert spoon paprika
Pinch or two of grated nutmeg
1 teaspoon of mustard (whatever sort you prefer)
About 100 ml (about 8 table spoon) soured cream

Method

Trim fat from the steak and chop into bite-sized pieces. Place on a plate or in a bowl and sprinkle paprika over the top. Fry steak until browned all over, then remove from pan. Fry onion until translucent, add mushrooms and fry for a couple of minutes, then throw in the steak and fry for another minute or two. Over a low heat so cream doesn’t curdle, add soured cream, nutmeg, mustard and seasoning to taste.

Serve on a bed of rice, with chopped parsley sprinkled over the top if you have some handy and some vegetables, side salad or whatever you fancy alongside.

You can add grated carrot or finely chopped onion to the burger mix for variety if you like.