Beef Stroganoff Recipe

Directions:

1. Start by frying the onion with the garlic in two tablespoons of butter.
2. When the onion is soft and glistening, saute the portabellini mushrooms with it for 4-5 minutes.
3. While you're busy doing this, heat a separate pan to hot-hot, and sear the beef fillet cut into strips, in another two tablespoons of butter.
4. Let it rest for a bare minute, then stir it into your mushroom and onion saute.
5. Add the dijon mustard and cornflour, stir well.
6. Then stir in the beef stock and simmer for 7 minutes, no longer.
7. Stir in the sour cream and barely simmer for another 5 minutes
8. Add the chopped parsley.
9. Serve on basmati rice, and devour it smiling.