Servings: 4 to 6

1 tbsp-oil 1 tbsp-oil
1 tbsp-butter 1 tbsp-butter
1-onion, thinly sliced 1-onion, thinly sliced
½ lbs- crimini mushrooms, sliced ½ lbs- crimini mushrooms, sliced
1 lbs-beef steak, cut in strips 1 lbs-beef steak, cut in strips
¼ cup- brandy ¼ cup- brandy
salt salt
pepper, freshly ground pepper, freshly ground
½ cup-beef stock ½ cup-beef stock
1-bay leaf 1-bay leaf
1 tsp-whole grain mustard 1 tsp-whole grain mustard
1 cup- full fat creme fraiche or sour cream 1 cup- full fat creme fraiche or sour cream
3-4 sprigs-flat-leaf parsley, chopped 3 to 4 sprigs-flat-leaf parsley, chopped

Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7 to 10 minutes. Remove and set aside.
Add cut steak to the same skillet and quickly fry over high heat for 3 to 5 minutes.
Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
Stir in sour cream and parsley and take off the heat.
Serve with mounds of mashed potatoes or rice.