- 300-350g trimmed Quality Mark beef fillet
- 2 Tbsp butter (or lite olive oil spread)
- 1 small onion, peeled and finely chopped
- 125g mushrooms, sliced
- 1 Tbsp flour
- 1 cup beef stock
- 2 Tbsp tomato puree
- 1 Tbsp Dijon or French mustard
- ½ cup lite sour cream
- Pasta or rice to serve
- Chopped Parsley
Cut the beef into slices about 8mm thick and then each piece into strips about 3 x 6cm. Season with salt and pepper.
Heat the butter in a wide (preferably non-stick) frying pan and, when hot, brown the beef quickly, a little at a time, for 1-2 minutes only. Transfer to a warm dish.
Reduce the heat and add the onion. Pan-fry 2-4 minutes, add the mushrooms and pan-fry a further 1-2 minutes until they begin to soften. Stir in the flour and cook 1 minute.
Stir in the beef stock with the tomato puree and mustard. Simmer, stirring for 4 minutes before returning the meat and juices to the pan with the sour cream. Heat gently. Serve with pasta or rice, sprinkled with chopped parsley.