* 275 g Beef sirloin steak, cut into thin 5cm strips
* 2 tablespoons Plain flour
* 1 tablespoon Butter
* 15 g Butter
* 4 Shallots, peeled and thinly sliced. see the shallots page for how to peel them easily.
* 125 g Chestnut mushrooms, halved
* 2 tablespoons Brandy or Sherry
* 1 teaspoon Dijon mustard
* 150 ml carton Soured cream
* Sea salt and Freshly ground black pepper
* Freshly chopped Parsley to garnish

===Method===
* Mix the Flour, salt and Pepper together and dredge the sirloin strips in the Flour.
* Heat the Oil and Butter in a Wok and when sizzling, add the Shallots.
* Cook for 3 minutes then add the Mushrooms. Cook for a further 2 minutes them remove and reserve with a Slotted spoon, leaving the Oil behind.
* Add the Beef on sauté until Browned (about 3 minutes)
* Add the Brandy and set alight with a match. When the flames die down, add the Shallots and Mushrooms back to the Wok.
* Stir-fry for a few more minutes until the Beef is cooked to your liking.
* Remove from the head and stir in the Soured cream. Don't allow the Cream to Boil or it will split.

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