Ingredients
1kg rump steak
sliced into thin strips
¼ cup vegetable oil
2 onions
sliced into segments
¼ cup tomato paste
2 tsp beef stock powder
2 garlic
minced
500g button mushrooms
halved
1 tsp sweet paprika
200ml light sour cream
¼ cup flat-leaf parsley
chopped
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 frying pan
Instructions
- In a frying pan heat a tablespoon of vegetable oil and fry the beef strips in small batches to brown and seal in the flavour. Add a little more oil to the pan as you need it. Making sure that the pan is very hot as you begin each batch. Set aside in a warm place.
- In the same frying pan cook the onions with the garlic, tomato paste, stock powder, paprika and mushrooms until the onions are translucent.
- Add the water and beef and simmer for 5 minutes.
- Stir through the sour cream and parsley.
- Serve on steaming hot fettucine or rice.
Notes
Tip
When you slice the rump steak for this dish, make sure that you slice thin slices across the grain of the meat so it is tender.
Tip
If you pay attention to the method of this dish, the meat should melt in your mouth without being cooked for a long period of time.
Tip
Serve on steaming hot fettucine or rice.
