Beef Stroganoff

Beef Stroganoff
serves 4

25g butter
600g fillet of beef, cut into strips
1 onion, peeled and finely chopped
400g wild mushrooms
1 tbsp cornflour
1 tsp dry mustard powder
200ml beef stock
125ml sour cream

Melt half the butter in a large non-stick frying pan and brown the meat. Add the onion and cook for 3 minutes. Season then transfer to a plate and keep warm.

Add the remaining butter to the pan and cook the mushrooms for 5 minutes. Return the beef and onion and sprinkle over the cornflour and mustard powder. Add the stock and simmer for 20 minutes.

Add the sour cream and cook for a further 8 minutes. Serve hot with rice or boiled potatoes.

For an alternative recipe:
Beef Stroganoff