This recipe originally came from a Womens Weekly Cookbook about 30 years ago!

I've no idea if it even still resembles the original recipe or not.

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INGREDIENTS
 

Serves 4

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750g beef rump

2 tbsp olive oil

1 medium onion chopped

2 cloves of garlic, crushed

2 tsp hot paprika *use smoked or plain paprika if you don't like it spicy

2 tsp cayenne pepper *omit (as above)

1 tsp sambal oelek

250g button mushrooms, sliced

1 tbsp lemon juice

2 tbsp red wine

1/4 cup tomato paste

300ml sour cream (i use lactose free as Jamie is intolerant)

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METHOD

 

Thinly slice beef, heat oil in pan and fry beef in small batches until just browned. Remove from pan and add mushrooms, once again in small batches so that they actually fry and don't release all their moisture, remove from pan.

Add remaining oil and add onion and garlic and fry until soft. Add paprika, pepper, sambal and tomato paste and cook stirring for just a few minutes.

Add lemon juice and wine and return beef and miushrooms to the pan. Stir until combined and then add sour cream and warm through.

Be careful to only simmer gently once cream is added or it may curdle.

Serve with veggies and mashed potato - or cauliflower puree!

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