Beef Stroganoff

4–5 people

prepFlatten steaks to about 3/4 cm / 1/3″ thick
prepSlice into 5 mm / 1/5″ strips (cut long ones in half), discarding excess fat
600 g / 1.2 lb scotch fillet steak / boneless rib eye, sliced	Season beef with salt & pepper	Sear half beef 30 sec per side, remove	Sear remaining beef 30 sec per side, remove				Add beef & plate juices, simmer 1 min, remove
2 tbsp vegetable oil, divided
1 large onion (or 2 small onions), sliced	Melt butter, cook onions 1 min, add mushrooms	Cook mushrooms until golden, scrape pan	Stir in half broth, then remaining broth	Stir in mustard & sour cream	Simmer until thickened like pouring cream, 3–5 min	Adjust salt & pepper to taste
300 g / 10 oz mushrooms, sliced
40 g / 3 tbsp butter
2 tbsp flour	Cook flour, stirring, 1 min
2 cups / 500 ml beef broth, preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper

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