Beef stroganoff

Boil pasta until just tender. Drain. Return pasta to pan. Pan-fry beef with oil until browned. Transfer to a plate and keep warm. Cook onion in same pan lightly sprayed with oil until softened. Transfer to a bowl. Cook mushrooms in same pan until browned. Add garlic and a pinch of paprika and cook for 1 minute. Combine 1 tsp beef stock and cornflour in a bowl. Stir in remaining beef stock. Add stock mixture to pan with mushrooms, stirring, and bring to the boil. Return steak and onion to pan and stir until heated through. Remove from heat and stir in sour cream. Season with salt and pepper. Top pasta with stroganoff and sprinkle with fresh parsley. Serve with mixed salad leaves.