Ingredients

• 300-350 grams trimmed beef fillet
• 2 tablespoons butter
• 1 small onion, peeled and finely chopped
• 125 grams mushrooms, sliced
• 1 tablespoon flour
• 1 cup beef stock
• 2 tablespoons tomato puree
• 1 tablespoon Dijon or French mustard
• ½ cup sour cream
• chopped parsley

Method

1. Cut the beef fillet into slices about 8mm thick slices and then each piece into strips about 3 by 6cm. Season with salt and pepper.
2. Heat the butter in a wide (preferably non-stick) frying pan and when hot, brown the fillet steak quickly, a little at a time, for 1-2 minutes only. Remove to a warm dish.
3. Reduce the heat and add the onion and pan fry for 2-4 minutes. Add the mushrooms and pan fry for a further 1-2 minutes until they begin to soften. Stir in flour and cook 1 minute.
4. Stir in the beef stock with the tomato puree and mustard. Simmer, stirring, for 4 minutes before returning the meat and juices to the pan with the sour cream and heating gently. Serve promptly, sprinkled with chopped parsley.

Cooks Tips

Butter for pan frying the beef will give better flavour here. We chose to serve the Stroganoff tossed through fettucini, however mashed potatoes or rice would also make super accompaniments.