Beef Stroganoff

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1. 1
   Heat olive oil in a non-stick frying pan over medium heat. Add sliced onions and cook for 15 minutes until completely softened, adding a splash of water if they begin to stick. Crush in the garlic and cook for 2-3 minutes more.
2. 2
   Add butter to the pan and let it foam. Add mushrooms and cook for 5 minutes until softened. Season well and transfer to a plate.
3. 3
   In a bowl, combine plain flour with salt and pepper. Toss the beef fillet pieces in the seasoned flour to coat.
4. 4
   Add the coated beef to the pan (add a splash of oil if the pan is dry) and fry for 3-4 minutes until deeply browned on all sides.
5. 5
   Return the onions and mushrooms to the pan. Whisk together the crème fraîche, English mustard, and beef stock, then pour into the pan.
6. 6
   Cook over medium heat for 5 minutes until the sauce has heated through and slightly thickened.
7. 7
   Scatter with fresh parsley and serve with pappardelle or rice.