Beef stroganoff

600g steak

2 Tbsp oil

1 large onion sliced

300g mushrooms sliced

3 Tbsp butter

2 Tbsp flour

2 cups beef stock

1 Tbsp dijon mustard

2/3 cup sour cream

salt and pepper

pasta

Flatten the steak and cut into thin strips. Sprinkle with salt and pepper.

Heat 1 Tbsp oil in a large skillet, scatter half the beef in the skillet, quickly spread it  with tongs and leave untouched for 30 seconds until browned. Turn the beef quickly, leave for 30 seconds till browned. Remove onto a plate.

Add the remaining oil and repeat with the remaining beef.

Turn the heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of frying pay to get all the golden bits off.

Add flour, cook, stirring for 1 minute.

Add half the stock while stirring. Once incorporated, add remaining stock.

Stir, then add sour cream and mustard. Stir until incorporated, don't worry if it looks split, sour cream will melt as it heats.

Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3-5 minutes), adjust salt and pepper to taste.

Add beef back in, simmer for 1 minute, then remove from stove immediately.

Serve over pasta and sprinkled with chives if desired.