Classic Boeuf Stroganoff

• 1/2 lb. Chestnut mushrooms
• 1 lb. fillet steak, sliced in strips
• 1/8 qt. brandy
• 1 tbsp. Dijon mustard
• 1 lg. onion
• 1/4 qt. double cream (heavy cream)
• 1 handful parsley
• Lots of freshly cracked black pepper

1. Saute off the sliced mushrooms and onions until tender in a skillet with a little butter.
2. Add the Dijon mustard, brandy (if you have a gas flame, flambe the brandy) and strips of steak.
3. Almost immediately add the cream and bring to a simmer.
4. Add the chopped parsley and take off the heat.
5. Serve immediately as the steak will still be tender and medium rare.

mushrooms, fillet steak, brandy, mustard, onion, double cream, handful parsley, black pepper

Taken from www.foodgeeks.com/recipes/18729 (may not work)