Ingredients
- 450g lean sirloin or rump steaks cut into 5cm strips, or beef stir-fry strips
- 25g unsalted butter
- 1 small onion, peeled and sliced
- 225g mushrooms, wiped cleaned and sliced (we used chestnut)
- 2 tablespoons brandy
- 1 teaspoon Dijon mustard
- 2 teaspoons cornflour mixed with a little cold water to form a paste
- 100ml good, hot beef stock
- 150ml crème fraîche
- Dash Worcestershire sauce, optional
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
Method
- Heat the butter in a large non-stick frying pan and cook the onions for 2-3 minutes until soft, but not coloured.
- Add the mushrooms and brandy and cook for 3-4 minutes. Remove from the pan and set aside for later.
- Increase the heat under the pan, add the beef strips and cook for 4-5 minutes until brown, stirring occasionally.
- Return the mushrooms to the pan with the beef and add the mustard, cornflour mix, stock and crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add a dash of Worcestershire sauce if using.
- Garnish with parsley and serve fries, rice or noodles and seasonal vegetables.
If preferred use reduced calorie crème fraîche, but stir through 1-2 minutes before serving.
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