This is an awesome meal and really easy and relatively quick to prepare. If you have a pressure cooker it works great with lean chuck steak (cook for 25-30 mins), as well and is easier on the budget.

Ingredients: 

Measurement	Ingredients:
1 kg/2.2lbs	Tenderloin – cut meat into strips or cubes (1/4 inch wide)
1 medium- large	Onion – finely chopped
2 tablespoons	Olive oil
1 teaspoon	Paprika
1 1/2 tablespoons	Worcestershire sauce
1 cup	Water
1 cube	Beef stock
Optional -1 cup	White wine (or replaced with 1 cup water + 1 extra beef cube)
1 teaspoon	Mustard (FrenchDijonor English)
1 teaspoon	Mustard powder
6 tablespoons	Ketchup
½ – 1 teaspoon	Salt
1 pinch	Sugar
1 can	Champignons/sliced mushrooms – drained (8oz/227g)
1 can/1.5 cups	Cream
Optional: 1 can	Corn kernels – drained (11oz/311g)

 Instructions:

 1.         Finely slice and chop medium onion into small pieces

2.         Slice meat into think strips (cutting against the grain) or cubes of that is your preference.

3.         Heat on med-high heat a large frying pan or saucepan.

4.         Pour in olive oil and add chopped onion.

5.         Cook onion until translucent and soft (but before turning brown)

6.         Add sliced meat and paprika. 

7.         Cook meat until it turns brown.

8.         Add all remaining ingredients EXCEPT cream.

9.         Stir until all is well mixed in and has come to boil.

10.       Reduce heat to low-med and simmer for 30-45 minutes (depending on tenderness of meat).

11.       When meat is tender, take of heat.  Add cream.

Note, if the sauce is too thin/runny, add a little gravy flour to thicken it.

Serve with steamed or boiled rice (or mashed potatoes) and french fries.

Detailed pictures of this will be included with these soon.