2 tbsp plain flour
Olive Oil
500g Rump, sliced
1 onion, sliced
400g mushrooms, sliced
2 garlic cloved, crushed
1/4 sweet paprika
2 tablespoons tomato paste
250g sour cream
1/2 cup beef stock
METHOD
SERVE WITH:
Olive Oil
500g Rump, sliced
1 onion, sliced
400g mushrooms, sliced
2 garlic cloved, crushed
1/4 sweet paprika
2 tablespoons tomato paste
250g sour cream
1/2 cup beef stock
METHOD
- Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
- Place 2tsp of oil in a frying pan. Cook over high heat until bubbling. Add half the beef (I spread each piece so that the flour doesn't stick to each other).
- Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining 2 teaspoons oil and beef.
- Reduce heat to medium and heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft.
- Add garlic and paprika. Cook, stirring, for 1 minute.
- Add tomato paste, sour cream & stock to combine.
- Add beef back to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
SERVE WITH:
- Pasta and Parsley
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