Beef Stroganoff

 

To serve:

Heat half the oil and butter and fry the onion, garlic and mushrooms until golden and soft. Transfer to a bowl and set aside.

Add the remaining oil and butter to the pan and heat. Season the flour to taste and toss the beef strips in the flour. Shake off any excess flour. Fry the beef strips in batches until golden brown. Return the onion and mushroom mixture and browned steak to the pan.

In a separate bowl, mix the stock, mustard and sour cream together, then add to the pan. Simmer over low heat until the the sauce starts to thicken.

Sprinkle with parsley.

To serve:
Serve with tagliatelle or rice and green beans.