Heat the olive oil and butter in a large skillet over medium heat.
Add the onion and garlic, sauté until soft and fragrant.
Add the mushrooms and cook until golden brown.
Add the thinly sliced beef and cook until golden brown. Remove the meat and set aside.
Sprinkle the flour over the vegetables and mix well to make a roux. Slowly add the beef stock, stirring to avoid lumps.
Return the meat to the skillet, add the crème fraîche and mustard. Simmer for 5 minutes until the sauce thickens.
Season with salt and pepper. Garnish with fresh parsley and serve immediately.
Enjoy!
Spaghetti mit Krabbencreme.
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