Beef Stroganoff

Directions

1. 1
   Start by frying the onion with the garlic in two tablespoons of butter.
2. 2
   When the onion is soft and glistening, saute the portabellini mushrooms with it for 4-5 minutes.
3. 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. 4
   Let it rest for a bare minute, then stir it into your mushroom and onion saute.
5. 5
   Add the dijon mustard and cornflour, stir well.
6. 6
   Then stir in the beef stock and simmer for 7 minutes, no longer.
7. 7
   Stir in the sour cream and barely simmer for another 5 minutes
8. 8
   Add the chopped parsley.
9. 9
   Serve on basmati rice, and devour it smiling.