In a small pan over medium heat, melt together olive oil and Knorr Beef Stock Pot. Cool. Put into a medium sized bowl. Add the mustard and Robertsons Thyme.
Add the steak slices to the bowl and mix well rubbing the melted stock pot into the meat.
Place the steak in a hot frying pan and cook for 2-3 minutes, shake the pan to ensure the steak strips are cooked evenly. Remove from the pan and keep warm.
In the same pan, melt Stork Margarine, add onion and cook for 5 minutes on medium heat until onion browns. Stir in wine and cook for 2 minutes.
Prepare the Knorr Brown Onion Gravy mix as directed and pour over the onions. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes. Return steak to frying pan and simmer for a further 2 minutes.
Remove from heat and pour sauce into small bullet dishes (or small dipping sauce dishes) for dipping.