Beef & Mushroom Stroganoff with Pasta

Begin by cooking required amount of pasta in boiling water. Make a stock using bouillon jelly. Heat oil in a frying pan, add sliced onion and cook on medium heat until softened. Add crushed garlic, cook for 2-3 mins then add a knob of butter. Add sliced mushrooms and cook for about 5 minutes until softened. Season and tip onto a plate. Put flour in a bowl, season well then toss with sliced beef striploin. Shake off excess flour and place in pan heated with more oil. Fry 3-4 mins.  Tip mushrooms and onions back into meat, whisk in crème fraiche, mustard and stock. Cook for a further 5 mins. Drain pasta and return to pot, cover with beef & mushroom cream. Spoon in bowls and sprinkle with chopped parsley.