Speedy Beef Stroganoff

Directions

1. To prepare the beef, pat it dry with a paper towel and cut into thin 1cm by 5cm strips. Add the strips to a bowl and season with 2 tablespoons of the Speedy Stroganoff Spice and the plain flour. Toss through to combine evenly.
2. In a large frying pan, heat 2 tablespoons of butter and 2 teaspoons of olive oil. Fry the beef over high heat in small batches until browned. Remove the beef from the pan and set aside. Add the onion and mushrooms to the pan along with another 2 tablespoons of butter and the rest of the oil and sauté over medium heat for 5 minutes. Add the white wine and stir to deglaze the pan. Continue cooking until the wine has almost evaporated.
3. In a bowl, whisk together the sour cream, stock, remaining spice blend, mustard, salt and lemon juice until smooth. Add this to the pan along with the beef and cook for approximately 5 minutes, stirring occasionally. The flour from the beef coating will thicken the sauce. If it is too runny, mix 2 tablespoons of corn flour with a little cold water and add a little at a time, stirring it through the mixture until the desired consistency is reached.
4. Remove from the heat and add the additional butter and the parsley. Mix through until the butter has melted.
5. Delicious served over mashed potatoes or pasta.