Ingredients
30 g butter
600 g beef rump steak, sliced thin
1 onion, sliced thin
2 garlic cloves, crushed
1 tsp sweet paprika
½ tsp SIDS CRAZY SALT
400 g button mushrooms, sliced thick
2 tbsp tomato paste
2 tbsp red wine
1 tbsp lemon juice
300 g cream
1 tbsp dill, coarse chopped
SIDS SALT & PEPPER to taste
Directions
Heat half the butter in a large frying pan over a high heat and lightly brown the beef in batches. Remove each batch from the pan and set aside.
Heat the remaining butter in the same pan. Add the onion and garlic and cook for about 4 minutes, stirring frequently, until the onion softens. Add paprika, SIDS CRAZY SALT, mushrooms and tomato paste then cook for about 3 minutes, stirring frequently.
Return the beef to the pan with the wine and lemon juice then bring to the boil. Reduce heat and simmer, covered, for 5-7 minutes until the beef is tender. Add cream and dill then cook, stirring constantly, until heated through. (don't allow the cream to boil and split)
Season with SIDS SALT & PEPPER to taste and serve with steamed rice or egg noodles.
