Ingredients

• 500g rump steak (trimmed and cut into chunks)
• 2 tblsp plain flour
• 2 tblsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 400g button mushrooms, sliced
• 1 tblsp tomato paste
• 300g sour cream
• finely chopped fresh parsley, to serve
• rice, to serve

Directions

• Cover the meat with flour and season well with salt and cracked black pepper. Shake off any excess flour.
• Heat 1 tablespoon oil in a heavy-based frying pan over high heat. Add the meat and cook in batches until well browned. Remove from the pan and set aside.
• Heat the remaining oil and add the onion. Cook until the onion is soft and translucent (about 2-3 minutes). Add the garlic and stir briefly.
• Add the mushrooms and cook for about 3 minutes, or until soft. Stir in the tomato paste and sour cream, then add the beef strips. Stir until well combined and heated through. Sprinkle with chopped parsley before serving with rice.