Classic Weeknight Beef Stroganoff

Start by heating the olive oil in a large skillet or frying pan over medium heat. Add the sliced onion and cook, stirring occasionally, until it's soft and translucent, about 8-10 minutes. If the pan gets dry, add a splash of water to prevent sticking.

Crush the garlic clove into the pan with the onions and cook for just a minute until fragrant. Then, add the tablespoon of butter and let it melt.

Once the butter is bubbling, add the sliced mushrooms to the pan. Sauté them for about 5-7 minutes until they've released their moisture and are nicely browned.

Season the onion and mushroom mixture well with salt and pepper, then transfer everything out of the pan onto a clean plate and set aside.

In a shallow dish, mix the plain flour with a good pinch of salt and pepper. Take your sliced steak and toss it in the seasoned flour until each piece is lightly coated. This will help create a nice crust.

If the pan looks dry, add another small splash of oil. Increase the heat to medium-high and add the floured steak pieces in a single layer. Cook for 3-4 minutes, turning once, until they're browned on the outside but still pink inside. Don't overcrowd the pan; cook in batches if needed.

Return the cooked onions and mushrooms to the pan with the steak. In a small bowl, whisk together the crème fraîche, English mustard, and beef stock until smooth. Pour this sauce over the meat and vegetables in the pan.

Let everything simmer gently over medium-low heat for about 5 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon. Do not let it come to a rolling boil.

Just before serving, sprinkle the chopped fresh parsley over the top. Serve immediately with your choice of pappardelle pasta, rice, or egg noodles.