Classic Boeuf Stroganoff

1. 1

   Saute off the sliced mushrooms and onions until tender in a skillet with a little butter.

2. 2

   Add the Dijon mustard, brandy (if you have a gas flame, flambe the brandy) and strips of steak.

3. 3

   Almost immediately add the cream and bring to a simmer.

4. 4

   Add the chopped parsley and take off the heat.

5. 5

   Serve immediately as the steak will still be tender and medium rare.

No additional tips available.