- 15min prep
- 1hr cook
- 4 Servings
500g rump steak
2 teaspoons butter
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2 teaspoons sweet paprika
250g button mushrooms, sliced
250ml (1 cup) beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
85g (⅓ cup) sour cream
1 tablespoon coarsely chopped fresh flat-leaf parsley
Cut fat off rump and brown the steak in a fry pan. Remove from heat.
Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens.
Cut the rump into strips and return to pan.
Add the mushrooms, beef stock, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender.
Stir sour cream into beef mixture until just combined. Remove from heat.
Serve with pasta.