Here’s one of those old classics that is somewhat out of vogue with the modern style, being a rich dairy sauce. Nonetheless, a good one takes a bit of beating and it is quick and easy to make. So, I think it deserves to be kept in focus. I like to serve this with flat ribbon noodles and a steamed green vegetable such as broccoli.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 15 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nMelt half the butter in a large saut\u00e9 pan and gently cook the onions for about 5 minutes, or until they start to colour a little. Add the mushrooms and cook for 3 more minutes, stirring frequently to cook them evenly. Remove the vegetable mixture to a plate and set aside.<\/p>\n In the same pan, melt the remaining butter over higher heat and add the beef strips. Saut\u00e9 these for 4 minutes stirring constantly to brown them evenly. Return the onion and mushroom mixture to the pan, season with salt and pepper, and stir to mix with the beef. Cook for a further minute.<\/p>\n Mix the mustard together with the sour cream and stir this into the beef and vegetables. When all is well blended, cook over high heat for a minute but do not allow the sauce to boil. Remove from the heat and adjust the seasoning to taste.<\/p>\n<\/div>\n |