Ingredients

• 600 grams rump steak
• dash of oil for frying
• 250 grams mushrooms, quartered
• knob of butter
• 1 onion, sliced
• 3 tblsp tomato paste
• ¼ tsp smoked paprika
• 1¼ cups beef stock
• ¼ cup sour cream
• 1 tblsp chopped Italian parsley
• salt and pepper to season
• pasta for 4
• 2 tblsp chopped gherkins

Method

1. Cut rump steak into strips, then brown with a dash of oil in a non-stick frying pan. Set aside.
2. Fry mushrooms with a knob of butter until lighly browned. Set aside.
3. Gently fry onion until tender, add tomato paste and smoked paprika, then cook, stirring for 1 minute.
4. Pour over beef stock, stirring continuously until boiling. Reduce heat, return beef and mushrooms to the pan, then simmer for 5 minutes.
5. Stir in sour cream, Italian parsley and season with salt and pepper.
6. Serve over cooked pasta, garnished with the finely chopped gherkins.