Beef Stroganoff

Steps

1. In a non-stick skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 15 minutes until softened, adding a splash of water if they begin to stick.
2. Add the crushed garlic and continue cooking for an additional 2-3 minutes.
3. Introduce butter to the pan. Once it starts to foam, add the mushrooms and sauté for approximately 5 minutes until they're soft. Season generously and transfer the mixture to a plate.
4. In a bowl, combine plain flour with a pinch of salt and pepper. Toss the beef fillet pieces in the seasoned flour.
5. Return the pan to the heat and add the floured beef, adding a little oil if the pan seems dry. Fry for 3-4 minutes until the beef is browned.
6. Put the onion and mushroom mix back in the pan. Whisk together crème fraîche, English mustard, and beef stock, then pour into the pan. Simmer over medium heat for about 5 minutes.
7. Garnish with parsley and serve it over pappardelle or rice.