Beef Stroganoff with Mushrooms and Cream

Slice the beef into long, thin strips.

Heat a skillet thoroughly with vegetable oil. Sear the meat until nicely browned. To ensure it sears rather than stews, cook in batches if necessary.

Remove the seared beef from the skillet. In the same pan, add the butter and toss in the onions. Sauté until lightly golden, then add the mushrooms and cook covered for about 4-5 minutes. Stir in the flour, minced garlic, mustard, and a splash of soy sauce, mixing well.

Pour in the heavy cream and water, stir to combine, and immediately return the seared beef to the pan. Simmer over the lowest heat for 20 minutes. Adjust the sauce thickness by adding a little water during the simmering process.