500g fillet or rump steak, trimmed
1 tbsp olive oil
2 tbsp unsalted butter
1 tbsp plain flour
1 tsp tomato puree
1 tsp Dijon mustard
1 tsp lemon juice
1 onion, sliced
150ml soured cream
salt & pepper, to taste

First of all, prepare the meat. Place the steaks between two sheets of oiled cling film and beat with a rolling pin to flatten and tenderize the meat. If you’re using braising or/stew steaks, skip this step. Cut the meat into thin strips, approximately 5cm long.

Heat the oil and half the butter in a large and shallow frying pan, then fry the beef over a high heat for 2 minutes or until browned. Remove the strips of beef from the pan using a slotted spoon, thus leaving any juices behind.

Melt the remaining butter in the pan and add the onion slices. Gently fry them for 10 minutes, until soft.

Sprinkle over the flour, then stir that in. Follow with the tomato puree, mustard, lemon juice and soured cream. Return the beef to the pan and stir until combined and slightly reduced.

Season with salt & pepper, then scatter over some parsley and serve.

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