Beef stroganoff

• Olive Oil1 tbls
• Onions1
• Garlic1 clove
• Butter1 tbsp
• Mushrooms8¾ oz
• Beef Fillet1 lb
• Plain Flour1tbsp
• Creme Fraiche5¼ oz
• English Mustard1 tbsp
• Beef Stock7 tbsp
• ParsleyTopping

Instructions

1. 1

   Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all.

2. 2

   Crush in the garlic and cook for a 2-3 mins further, then add the butter.

3. 3

   Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened.

4. 4

   Season everything well, then tip onto a plate.

5. 5

   Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour.

6. 6

   Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured.

7. 7

   Tip the onions and mushrooms back into the pan.

8. 8

   Whisk the crème fraîche, mustard and beef stock together, then pour into the pan.

9. 9

   Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.