Beef Stroganoff

• 1 medium yellow onion, finely chopped
• 1 garlic clove, chopped
• 4 tablespoons butter (2 for the mushrooms. 2 for the meat)
• 400 g portabellini mushrooms, quartered
• 600 g filet of beef, cut into strips
• 1 tablespoon Dijon mustard
• 1 tablespoon cornflour
• 1 cup beef stock
• 3 tablespoons parsley
• 1 cup sour cream

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.

yellow onion, garlic, butter, portabellini mushrooms, filet of beef, mustard, cornflour, beef stock, parsley, sour cream

Taken from www.food.com/recipe/beef-stroganoff-420173 (may not work)