Step 1

Slice the beef into thin strips, across the grain.

Step 2

In a bowl, add the beef, season a little with salt & pepper & the balsamic vinegar, mix it all well, then add the cornstarch and dredge the beef slices. Then add 2 Tablespoons of cold water and mix it all together with your fingers. It's easier!

Step 3

In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then turn the heat up high and add the beef. Stir it all well so it browns evenly. This should take only a minute or so. Cook until the beef is sealed, but not cooked completely.

Step 4

Empty contents of pan with a slotted spoon, keep the juices in there and then add butter.

Step 5

When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it's all combined.

Step 6

Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.

Step 7

Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream then add the lemon juice and return to simmer.

Step 8

When the sauce has reduced, add the beef & onions etc and stir until all warmed through then serve on pasta.

Step 9

(If the cream sauce is not 'coating thickness then add some cornstarch mixed with a drop of water until it's the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and its done!

Step 10

Serve with pasta, rice, potatoes...whatever you fancy!