Melt the butter in a frying pan and cook the shallots gently for 8-10 minutes till caramelised around the edges and soft.
Remove from the frying pan with a slotted spoon and put in a heatproof dish in the warm oven
Cook the mushrooms the same way, till soft and just caramelised at the edges. Then remove from the pan and add to the shallots
Turn up the heat and sear the steak strips briefly, turning them over once.
Add the shallots and mushrooms to the meat and then stir through the creme fraiche and warm gently
Season with salt and pepper to taste
Serve on boiled rice or noodles garnished with parsley, or if you prefer with sweet paprika
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