1kg piece rump steak
1/3 cup of plain flour
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 large onion
500g baby mushrooms (or larger ones sliced)
1 tablespoon ground sweet paprika
1 tablespoon tomato paste
2 teaspoons French mustard
1/2 cup dry white wine
1/4 cup chicken stock
3/4 cup sour cream
1 tablespoon finely chopped fresh parsley
Trim meat of excess fat and sinew.
1. Slice meat across the grain evenly into short, thin pieces. Combine flour and pepper on a sheet of greaseproof paper. Toss meat in seasoned flour, shake off excess.
2. Heat 2 tbsp oil in a heavy based pan. Cook meat quickly in small batches over medium-high heat until well browned, drain on absorbent paper.
3. Add remaining oil to pan. Add the onion, cook over a medium heat for 3 minutes or until soft. Add mushrooms, stir over medium heat 5 minutes.
4. Add the paprika, tomato paste, mustard, wine and stock to pan, bring to the boil. Reduce heat and simmer for 5 minutes, uncovered stirring occasionally. Return meat to pan with sour cream, stir through until combined and just heated through. Sprinkle with parsley just before serving.
Serve with steamed greens, rice or pasta.