Beef Stroganoff

Ingredients

• • 600g beef scotch fillet, thinly sliced
• • 2 tbsp plain flour
• • 2 tbsp butter
• • 1 onion, sliced
• • 300g mushrooms, sliced
• • 2 cloves garlic, minced
• • 250ml beef stock
• • 1 tbsp dijon mustard
• • 200ml sour cream
• • 2 tbsp parsley, chopped
• • Olive oil
• • Salt
• • Black pepper

Method

1. Toss the beef strips in the flour, seasoned with salt and pepper.
2. Heat a little oil in a hot pan and sear the beef in batches, 1-2 minutes, then set aside.
3. Melt the butter in the same pan and cook the onion and mushroom for 6 minutes until softened.
4. Add the garlic and cook for 1 minute, then stir in the stock and mustard, scraping up any browned bits.
5. Simmer for 5 minutes, then reduce heat and stir in the sour cream.
6. Return the beef to the pan and warm through — don't let it boil.
7. Scatter with parsley and serve over egg noodles or rice.