15 mins
15 mins
Serves 4
Ingredients
600g Lean Scotch Beef PGI Rump Steaks, thinly sliced
1 large onion, peeled and sliced
200g chestnut mushrooms, sliced
2 cloves garlic, peeled and minced
2 tsp Dijon mustard
1 low salt beef stock cube
100ml boiling water
80g light crème fraiche
15ml lemon juice
Black pepper
30ml Scottish rapeseed oil - plus extra to fry the steaks
Cooking Method
Serve over pasta or rice.