A rich beef dish with champignons and cream in a thick tomatoe base sauce
Cut rump into thin strips about 0.5 cm. Place in bag with flour and dry seasoning and shake to give even coating over strips.
In a pan, lightly fry off the combined onion and garlic roughly chopped.
Add meat to pan and lightly brown and flour becomes thick. Add tomatoe past and stir through well.
Add the juices from the tin of mushrooms and stir through well. Add enough water to form a thick sauce in the pan.
Allow to simmer for about 10 minutes and stir often.
Add mushrooms and cream and stir through well. Add seasoning to taste.
Serve with steamed rice and garnish with parsley.
This can be made prior to when you need it and it increases in flavour. This can also be frozen.
For a bit of extra bite, add some chilli.
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