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30 ml oil
60 ml butter
1 onion, chopped
1 clove garlic, crushed
250 g brown or white mushrooms, sliced
700 g tenderised steak, cut into strips
250 ml flour
Salt & freshly ground black pepper to taste
250 ml beef stock
10 ml English mustard
250 ml LANCEWOOD® Sour Cream
30 ml parsley, chopped
250 g tagliatelle, cooked according to the instructions on the packet or cooked rice
250 g green beans, steamed and tossed in butter
Heat half of the oil and butter and fry the onion, garlic and mushrooms until golden and soft. Transfer to a bowl and set aside. Add the remaining oil and butter to the pan and heat. Season the flour to taste and toss the beef strips in it. Shake off any excess flour. Fry the strips in batches until golden brown. Return the onion and mushroom mixture and browned steak to the pan. Mix the stock, mustard and sour cream together and add to the pan. Simmer over low heat until the meat is cooked and the sauce starts to thicken. Sprinkle with parsley.
Serve with tagliatelle or rice and green beans.
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