Ingredients ½ 1× 2× 3×

• 600 g beef tenderloin, cut into thin strips
• 300 g fresh mushrooms, sliced
• 1 medium onion, finely chopped, and 2 garlic cloves
• 2 tablespoons butter and 1 tablespoon oil
• 1 tablespoon flour
• 1½ cups rich beef stock
• ½ cup sour cream at room temperature
• 1 tablespoon Dijon mustard, salt, black pepper and chopped parsley

Instructions

1. Season the beef strips with salt and black pepper
2. In a wide pan heat a spoon of butter and the oil over very high heat and sear the beef in batches for just one minute each until browned, then lift out at once
3. In the same pan add the remaining butter and cook the onion, garlic and mushrooms for 5 minutes until the mushrooms soften
4. Sprinkle the flour over the mushrooms, stir for a minute, then pour in the stock gradually and let the sauce bubble and thicken for 5 minutes
5. Stir in the Dijon mustard and sour cream until the sauce is smooth, creamy and pale
6. Return the seared beef and its juices to the sauce and warm through for one minute only, without boiling, so the meat stays tender
7. Serve the stroganoff over noodles or mashed potatoes, garnished with parsley