Week 27: Beef Stroganoff

This is absolutely delicious! You have to try it sometime.
You start by taking 500-600 grams of beef (typically you would use filet but I used the same meat I use for Stoofvlees, the harder parts) and cutting it into strips of about half a cm thick. Set aside.
Combine one and a half tablespoons of mustard (mine is very spicy so use more if yours isn't), a quarter teaspoon salt, one tablespoon flour and one tablespoon water to form a smooth mixture and set aside.
Fry two onions (cut into thin rings)in two tablespoons of oil. Lower the fire a bit and add 250 grams of sliced mushrooms. Fry this for 4-5 minutes and set aside.
Fry the meat in another two tablespoons of oil until cooked through. Add 125 ml of beef stock and lower the fire. Add the mushroom mixture and stir well. Add the mustard mixture and stir until the sauce thickens. Season with salt and pepper. Put the fire as low as you can and add 200 ml of sour cream. Stir well and serve!
Great with potatoes!