1-2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon butter
1 red onion, finely chopped
¼ cup porcini mushrooms, soaked
Generous handful fresh thyme
3 tablespoons tomato paste
2 tablespoons Dijon mustard
½ cup sour cream*
¼ cup cream cheese*
1 tablespoon Spanish Sherry Vinegar
Salt & pepper

Method

Heat a large heavy-based frying pan over high heat. Add 1 tablespoon of the oil, some of the stir fry, season with salt and pepper and seal meat until brown all over. Remove and place on warm plate and continue to cook in batches.

Add 1 tablespoon of butter to the pan, add the onion and garlic and cook until onion is soft. Add the mushrooms and thyme, tomato paste and cook for about 1 minute. Return the sealed meat to the pan and stir in the mustard. Remove from the heat and fold in the sour cream and cream cheese.

*If you do not have any cream cheese and sour cream, use crème fraiche). Lastly, add the sherry vinegar and season to taste.

Serve with Rissoni and your choice of greenery.