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1
Fry off the diced Streaky Bacon (or Pancetta) in the Butter and a Olive Oil until just starting to colour.
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2
Add the Onions and Garlic and cook until softened, stirring often.
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3
Add the Beef and stir.
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4
Sprinkle over the tablespoon of Flour, add 3 of the 4 tablespoons of Paprika (reserving 1 spoonful for presentation) and season with the Salt and Pepper - stir.
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5
Squeeze your lemon juice into the pot through your hands catching any pips, or use a reamer.
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6
Drain the tinned Mushrooms.
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7
Add the Stock, Mushroom Soup and Sliced Mushrooms.
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8
Add the Creme Fresh but keep back a couple of tablespoons for presentation.
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9
Secure your lid and when the cooker gets up to pressure, cook for 30 minutes.
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10
You can smell when it's ready, it is divine! Move your pot off the heat and turn of your hob. I always allow my pot to de-pressurise on its own, I don't try to rush it by taking the 'whistle' bit off otherwise I end up with Strog stuck to the bottom, but please, you follow the manufacturer's instructions for your cooker as I'm sure they are all slightly different.
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11
While the cooker is de-pressurising, get a big pan of water on the boil for the pasta and follow the instructions on the packet (or not, it says 5 to 6 minutes on the brand I buy, but it always takes more like 10!).
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12
Serve Stroganoff on top of pasta in a bowl (like Spaghetti Bolognaise).
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13
Put a dollop of the remaining Creme fresh in the middle of each bowl and a pinch of the remaining Paprika over that and around the sides for a bit of decoration.
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14
Enjoy! :) p.s. This freezes really well if you don't have 12 people to feed!
