Step 1

Cook fettuccine in a saucepan of boiling, salted water following packet directions, until tender. Drain.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Melt butter in pan. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms are tender.

Step 3

Add paprika. Cook for 1 minute or until fragrant. Add sour cream and stock. Cook, stirring, over low heat for 2 minutes or until combined. Return beef to pan. Stir to combine. Stir in lemon juice.

Step 4

Divide pasta between bowls. Spoon over stroganoff mixture. Sprinkle with chives. Serve.