Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 1 tbsp butter
• 8¾ oz mushrooms, sliced
• 17¾ oz beef fillet, cut into thin strips
• 1 tbsp plain flour
• 5¼ oz crème fraîche
• 1 tbsp English mustard
• 6½ Tbsp beef stock
• 2 tbsp fresh parsley, chopped, to finish
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Heat the olive oil in a large frying pan over medium heat and cook the onion for 5 minutes until soft.
2. Add the butter and mushrooms and cook for 5 minutes until golden, then stir in the garlic for the last minute. Tip everything onto a plate.
3. Return the pan to a high heat, season the beef strips with the salt and pepper and sear them in a single layer for 1 to 2 minutes until browned but still pink inside. Work in batches if needed and set aside with the mushrooms.
4. Lower the heat, sprinkle the flour into the pan and stir for 1 minute, then pour in the stock a little at a time, stirring well, and simmer for 2 minutes until slightly thickened.
5. Stir in the crème fraîche and mustard and warm through gently without letting the sauce boil.
6. Return the beef, mushrooms, onions and any juices to the pan and heat for 1 to 2 minutes until everything is hot and the beef is just cooked.
7. Scatter over the parsley and serve at once, traditionally with rice or buttered noodles.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).