Beef stroganoff

1. Heat the olive oil in a non-stick frying pan, add the sliced onion and cook over medium heat until completely soft, about 15 minutes, splashing in a little water if it begins to stick. Crush in the garlic and cook for 2 to 3 minutes more, then add the butter. Once it foams, add the mushrooms and cook for about 5 minutes until softened. Season well and tip onto a plate.
2. Put the flour in a bowl with a big pinch of salt and pepper and toss the steak through it. Add the steak to the pan, with a splash of oil if it looks dry, and fry for 3 to 4 minutes until well coloured.
3. Return the onions and mushrooms to the pan. Whisk the creme fraiche, mustard and beef stock together, pour it in and cook over medium heat for around 5 minutes.
4. Scatter over the parsley and serve with pappardelle or rice.

Tips from the ZestyPlate Kitchen

• Cook the onions slowly until they are soft and sweet; rushed onions leave the sauce thin on flavour.
• Coat the beef in seasoned flour and sear it fast over high heat so it browns instead of stewing in its own juices.
• Hold the creme fraiche back from a hard boil or it can split; gentle heat keeps the sauce smooth.
• Choose a tender cut so the beef stays juicy in its short time in the pan.