- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
50g Rump, cut into 2cm strips
3 tbs oil
1/3 cup plain flour
1 onion, finely diced
2 cloves garlic, crushed
200g button mushrooms, sliced
2 tbs tomato paste
500ml Campbells Real Stock – Beef
2 tsp sweet paprika
2 tbs sour cream
STEP 1 Place flour in a snap-lock bag. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
STEP 2 Heat 2 tbs oil in a large, heavy based saucepan over medium high heat. Cook beef in batches, set aside and keep warm.
STEP 3 Add remaining oil to pan add onion and mushrooms, cook over medium heat for 5 minutes and return beef to pan. Add paprika, garlic and tomato paste cook for a further 1 minute. Add Campbells Real Stock Beef, stir to combine and bring to the boil, reduce heat to low and simmer covered for 15 minutes. Remove lid stir and cook for a further 15 minutes, uncovered.
STEP 4 Stir through sour cream just before serving.
STEP 5 Serve with green beans and either rice, mashed potato or pasta.
STEP 6 Garnish with chives or thyme.