info

• About 60 minutes
• 2-3 servings

ingredients

• 500g sliced beef into 2-inch-long strips
• 300g mushrooms, sliced
• 500ml double cream
• 500ml water with 2 beef oxo cubes
• 1 onion, sliced
• 3 tbsp olive oil
• 3 tbsp butter
• 2 garlic cloves, minced
• 1/2 tsp thyme
• 1 bay leaf
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire
• Salt and pepper to taste

steps

1. Heat the olive oil and butter in a heavy skillet over medium-high heat.
2. Add the beef, season with salt and pepper and cook, tossing frequently, until browned on all sides - about 8 minutes. Transfer to a bowl.
3. Reduce the skillet heat to medium-low. Add mushrooms, onion, garlic, and thyme. Season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, about 6 minutes.
4. Add water, cream, Worcestershire sauce, and bay leaf; mix to combine and bring to a simmer. Cook until reduced, about 6 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 8–10 minutes. Taste and season with salt and pepper as required. Turn off the heat and whisk in the sour cream and mustard; mix until well combined. Serve immediately, garnished with chopped parsley.