Beef Stroganoff

Cut beef into large strips about 1 x 6 cm. Heat up a pot or large frying pan and add oil and butter. Brown the meat quickly in small batches until it gets a nice seared crust. Remove meat from pan and set aside.

Lower the heat slightly and add chopped onion and minced garlic. Cook until onion is soft and lightly colored. Add mushrooms and continue cooking until mushrooms are lightly golden.

Make a small well in the center of the pan and add tomato paste. Let it sizzle for about a minute before stirring it into the rest. Pour in beef stock and cream, and let the sauce simmer for a few minutes until it thickens slightly.

Stir in crème fraîche and return the beef to the pan. Let it heat through. Season with salt and pepper. Top with chopped parsley before serving if desired.