Prep: 10 mins
Cook: 35 mins
1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped
Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced
onion and cook on a medium heat until completely softened,
around 15 mins, adding a little splash of water if it starts to stick.
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
Once the butter is foaming a little, add 250g sliced mushrooms
and cook for around 5 mins until completely softened.
Season everything well, then tip onto a plate.
Tip 1 tbsp plain flour into a bowl with a big pinch of salt and
pepper, then toss 500g sliced fillet steak in the seasoned flour.
Add the steak pieces to the pan, splashing in a little oil if the pan
looks dry, and fry for 3-4 mins, until well coloured.
Tip the onions and mushrooms back into the pan. Whisk 150g
crème fraîche, 1 tsp English mustard and 100ml beef stock
together, then stir into the pan.
Cook over a medium heat for around 5 mins.
Scatter with some chopped parsley, and serve with pappardelle or rice.