- Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan.
- In same pan add a splash of oil and butter and fry the onion, garlic, mushrooms and pepper for a few minutes, then add the mustard, black pepper, salt, paprika and stir to combine.
- Add the stock and tomato puree and bring to the boil.
- Add the meat to the pan and heat through, then the crème fraiche, bring to the boil and serve with cooked rice and sprinkle with a good handful of chopped parsley.