Creamy Beef & Mushroom Stroganoff Roll

Heat 1 tsp oil in a 28cm non-stick frying pan over medium-high heat. Add the mushrooms and onion and cook for 7–8 minutes, stirring occasionally, until the mushrooms are golden and the liquid has evaporated. Transfer to a plate.

Pat the steak strips dry. Add the remaining 1 tsp oil to the pan, increase the heat and sear the steak in two batches for 1–2 minutes per batch, turning so the surfaces brown. Transfer to the vegetable plate; avoid leaving the steak simmering in the pan.

Lower the heat and add the paprika, mustard and 3 tbsp water to the pan. Stir to lift the browned bits, then add the crème fraîche. Return the mushrooms, onion and steak with their juices. Warm gently for 1–2 minutes until the steak reaches your preferred doneness and the sauce coats it. Do not boil hard. Stir in parsley and pepper.

Split the rolls and warm cut-side down in a dry pan for 1–2 minutes, or toast briefly. Divide all the filling between the two rolls and serve each with half the leaves. A thick sauce makes this easier to eat; leave the lid slightly open to show the filling.