4 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
340g/12oz mushrooms, sliced
700g/1½lb rump steak, sliced
3 tbsp brandy
1 tsp Dijon mustard
1 tsp tomato paste
100ml/3½fl oz/⅓ cup half-fat crème fraîche
100ml/3½fl oz/⅓ cup soured cream
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat half the oil in a large frying pan over a low heat. Add the onion and garlic. Cook gently for 10 minutes or until soft and golden. Remove with a slotted spoon and set aside.
2 Add the mushrooms to the pan and cook, stirring, for 2–3 minutes until golden brown; remove and set aside.
3 Increase the heat and add the remaining oil. Quickly stir-fry the steak, in batches, until browned all over. Remove from the pan. Add the brandy to the pan and let it bubble for a few minutes to reduce.
4 Return the steak, onion and mushrooms to the pan. Reduce the heat and stir in the mustard, tomato paste, crème fraîche and soured cream. Heat through very gently. Stir in the parsley and
season to taste.
5 Serve immediately with boiled rice or noodles.