Vikalinka Best Beef Stroganoff

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1/2 lb cremini mushroom, sliced
• 1 lb beef steak, cut in strips
• 1/4 cup brandy
• 1/2 cup beef stock
• 1 bay leaf
• 1 teaspoon whole grain mustard
• 1 cup sour cream or 1 cup creme fraiche
• 4 sprigs flat leaf parsley, chopped

1. Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
2. Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
3. Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
4. Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
5. Stir in sour cream and parsley and take off the heat.
6. Serve with mounds of mashed potatoes or rice.

oil, butter, onion, cremini mushroom, beef steak, brandy, beef stock, bay leaf, whole grain mustard, sour cream, flat leaf parsley

Taken from www.food.com/recipe/vikalinka-best-beef-stroganoff-524544 (may not work)