Ingredients
600 rump steak1 large onion, sliced thinly
250g bacon rashers, cut into batons
200g button mushrooms, quartered
125g sour cream
Chopped fresh parsley
1 clove smoked garlic (vegetarian only)
1 cup beef stock (or vege stock for vegetarian version)
1 bay leaf
1 tsp smoked paprika
1 tablespoon seeded or Dijon mustard
1 sachet tomato paste (or 2 tablespoons)
Salt and pepper
Method
Remove fat from rump steak. Cut steak in thin strips across the grain to ensure tenderness. Remove rind from bacon and render down in a hot pan. Remove rind from pan, reduce heat a little and add bacon batons. Sauté until starting to brown. Add mushrooms and onions and season well with pepper. Sauté for a further 3 minutes until coloured. Remove from pan with juices and set aside. Heat a little olive oil in the pan on high heat. When hot and add rump steak strips and flash fry for 3 minutes, turning frequently. Remove from pan and rest. Add bacon mixture back to pan and add paprika, mustard and tomato paste and stir to combine. Add beef stock and bring to the boil. Reduce heat to a simmer and add sour cream and combine well (use a whisk if necessary). When sauce has thickened a little add back rump steak & juices to warm through (turn off heat at this point). Serve immediately with rice or pasta or mashed potato and greens.
VEGETARIAN VERSION:
Add 2 tablespoons of olive to a medium hot pan and add onions. Saute until lightly coloured and then add mixed mushrooms (sliced portobellos and diced buttons). Season with pepper and add 3 cloves sliced smoked garlic. Then add paprika, mustard and tomato paste and stir to combine. Add vege stock and bring to the boil. Reduce heat to a simmer and add sour cream and combine well (use a whisk if necessary). Add parsley or even tarragon and serve immediately.
