Combine beef mince, bread crumbs, milk, garlic and egg in a large bowl. Shape into 4 oval minced meat steaks.
Melt 15 ml of Stork Margarine in a large frying pan over medium-high heat and brown the steaks, turning once, about 5 minutes. Remove steaks from pan and keep warm.
Melt remaining Stork Margarine and olive oil in the same pan over medium heat and cook the onions for 2 minutes. Add the mushrooms, stirring frequently for about 3 minutes until lightly browned.
Stir in the water and Knorr Beef Stock Pot and bring to the boil. Return steaks to the pan, reduce the heat and simmer for about 5 minutes until steaks are done. Stir in the sour cream and heat through. Sprinkle with parsley to serve.