Beef Stroganoff

Serves 4

400g diced beef

1 tbsp butter

1 tbsp olive oil

300g mushrooms

3 shallots, finely chopped

1 tbsp plain flour

300ml beef stock

1 tbsp Dijon mustard

1 tbsp tomato puree

3 tbsp creme fraiche

In a large frying pan, melt half the butter with half the oil. Increase the heat, then fry the diced beef, add the mushrooms, then set aside.

Add the remaining butter and oil to the pan and soften the shallots for a few mins.  Stir in the flour, then stir in the stock gradually. Simmer for 5 mins until thickened, then stir in the mustard, puree and creme fraiche. Simmer for a minute, then return the mushrooms and beef to the pan.

Serve with rice and peas.