• ▢600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
• ▢2 tbsp vegetable oil , divided
• ▢1 large onion (or 2 small onions), sliced
• ▢300 g / 10 oz mushrooms , sliced (not too thin)
• ▢40 g / 3 tbsp butter
• ▢2 tbsp flour (Note 2)
• ▢2 cups / 500 ml beef broth , preferably salt reduced
• ▢1 tbsp Dijon mustard
• ▢150 ml / 2/3 cup sour cream
• ▢Salt and pepper

SERVING:

• ▢250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
• ▢Chopped chives , for garnish (optional)

Instructions

Continued on next page