1kg Scotch Fillet Steak
250g button mushrooms
1 large brown onion
75g butter
1 tablespoon cornflour
300ml sour cream
2 teaspoons French mustard
2 tablespoons chopped parsley
Salt and pepper to taste
2 teaspoons beef stock powder
1 tablespoon ground sweet paprika
Remove any excess fat from the beef and cut into very thin strips approx 5cm long and 1cm wide. Season meat and set aside in fridge. Slice onions thinly. Clean mushrooms and slice in half. Blend together a tablespoon of sour cream and the cornflour, add the rest of the sour cream, mustard and seasoning.Melt half the butter in a frying pan over a low heat. Add the sliced onion and cook for 5-6 minutes until softened. Add mushrooms and increase heat to medium, cooking for a further 3-4 minutes until vegetables are golden. Remove the vegetables with a slotted spoon and set aside.
Increase the heat of pan to high and add the rest of the butter. Add the paprika and cook quickly for 2 minutes making sure not to burn it. Add the beef strips and cook for 3 minutes then reduce the heat to medium and return the onions and mushrooms to pan. Cook for 2 minutes until all ingredients are well combined. Pour the sour cream over and stir well to ensure all the meat is coated thoroughly. Cook, stirring for a further 5 minutes and serve garnished with chopped parsley.
Serve with rice or noodles.