Breef Stroganoff by Katrina, Bedford

Ingredients:

• 500 g lean steack cut into strips
• 50 g butter
• 250 g mushrooms
• 200 g tub of creme fraiche
• 1 onion

Melt half of the butter in a large frying pan and cook the chopped onion until soft.

Add the sliced mushrooms and cook for 5 mins then set to one side.

Melt remaining butter over high heat and cook the steack stirring for about 4 mins until browned.

Once meat is cooked add to the onion and mushrooms and stir in the creme fraiche and warm gently

Serve on a bed or rice or tagliatelle.