Classic Beef Stroganoff by Good Food

Ingredients

• 500g (1 lb 2oz) fillet steak, sliced
• 250g (9oz) mushrooms, sliced
• 1 onion, sliced
• 1 clove garlic, crushed
• 150g (5oz) crème fraîche
• 100ml (3.5 fl oz) beef stock
• 1 tbsp english mustard
• 1 tbsp plain flour
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 small pack fresh parsley, chopped
• 1/2 tsp salt and pepper (to taste)

Instructions

1. Heat 1 tbsp olive oil in a non-stick frying pan over medium heat, add 1 sliced onion, and cook for 15 minutes until completely softened, adding a splash of water if needed to prevent sticking.
2. Crush in 1 garlic clove and cook for 2-3 minutes, then stir in 1 tbsp butter.
3. Add 250g sliced mushrooms to the pan and cook for 5 minutes until completely softened, then season well and set aside on a plate.
4. Toss 500g sliced fillet steak in 1 tbsp plain flour seasoned with a pinch of salt and pepper until evenly coated.
5. Add the steak to the pan, adding a little extra oil if dry, and fry for 3-4 minutes over medium-high heat until well-coloured.
6. Return the onion and mushroom mixture to the pan.
7. Whisk together 150g crème fraîche, 1 tsp English mustard, and 100ml beef stock, then stir this mixture into the pan.
8. Simmer over medium heat for 5 minutes until the sauce thickens and the beef is cooked through.
9. Scatter with chopped parsley and serve immediately with pappardelle or rice.