Ingredients
2 tbsp vegetable oil
1 large sliced onion
300g sliced mushrooms
3 tbsp butter
2 tbsp flour
2 cups beef broth or prepared stock
1 tbsp Dijon mustard
150ml sour cream
Salt and pepper
Chopped parsley, for garnish
Method
Season steak strips with salt and pepper.
Heat 2 tbsp oil in a large skillet over high heat and brown meat. Remove onto a plate when meat is browned.
Turn heat down to medium-high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of the fry pan to get all the golden bits loose.
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
Bring to simmer, then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in. Simmer for 1 minute, then remove from stove immediately.
Serve over pasta, basmati rice or egg noodles, sprinkled with parsley if desired.
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