Boeuf Stroganoff

• 350g/12oz Onions, thinly sliced
• 225g/8oz Mushrooms, sliced
• 675g/1-1/2 lb Top Rump Steak
• 75g/3oz Butter
• 1 tbsp Oil
• Salt and Black Pepper
• 1 teasp Mustard Seeds (optional)
• 300ml/10 fl.oz. Soured Cream

1. Slice the beef across the grain into thin strips about 5cm/2inch long.

2. Heat the butter and oil in a large frying pan, and the onions and mushrooms and fry gently for 5 minutes.

3. Raise the heat then add the meat and brown on all sides. Add the mustard seeds, salt and pepper and continue to cook over a low heat for 5 minutes, stirring constantly.

4. Add the soured cream and continue to cook gently, without boiling until warmed through. Serve immediately with boiled rice.