Add 1 oz of butter to the fry pan and gently melt until bubbling - be careful it does not burn
Add the onions and peppers and fry until partly cooked - keep them "al dente", you do not want them to get soggy
Add 2 oz of butter and cook the mushrooms until just cooked
Remove all the vegetables from the pan with a slotted spoon, keep to one side, leaving the juices behind. Discard the juice
Melt 1 oz of butter in the pan
Fry the beef, a few pieces at a time until just cooked. Put to one side. Do not fry all the beef at the same time or it will take longer to cook, lose its tenderness and go "leathery"
When all the beef is cooked, add it all back into the pan
If more juice has appeared in the cooked vegetables, drain it off and add the veg back into the pan with the cooked beef and heat through
(Note: at this stage, if you are cooking for a vegetarian, you would heat the vegetables separately)
More juice may be produced as everything heats up, drain it off
Add the cream
Season to taste, but go easy on the salt!
Heat through until the cream is just beginning to bubble
Serve with boiled rice (or noodles) and sprinkle with parsley before serving