So my mother insisted I learn how to cook beef stroganoff. Considering every time she makes it, it’s delicious, I thought I better learn how to cook it too!

It was actually quite simple and easy to make. Most importantly the flavour was so rich and creamy, it was the perfect meal for a cold winters night.
I prefer to serve on pasta, but you can also serve with rice.

Beef Stroganoff
Serves 4

375g (12oz) lean, boneless steak, such as rump
45g (1.5oz) butter or margarine
2 teaspoons vegetable oil
1 large onion, chopped
3/4 cup cream
2-3 teaspoons mild French mustard
2 teaspoons tomato paste
Salt and freshly ground pepper
1/3 cup sour cream
Chopped parsley to garnish
Hot cooked pasta for serving (optional)

1. Trim and cut steak diagonally into about 1cm thick strips. Heat butter and oil in heavy frying pan until butter is melted.

2. Add steak strips, about half at a time, and saute over moderately high heat until browned. As it cooks, transfer to a plate. Add onion and saute until golden.

3. Return steak to pan; stir in cream, mustard, tomato paste and seasonings. Cover; gently simmer until steak is tender, 10 minutes.

4. Remove from heat; stir in sour cream. Heat through, stirring (do not boil). Sprinkle with the parsley. Serve over hot cooked pasta, if desired.