Ingredients

500 grams rump steak

1 medium onion

1 clove garlic crushed

2 tsp hot paprika

1 tsp cayenne pepper

2 tblsp plain flour

150 grams button mushrooms

1 tblsp lemon juice

2 tblsp red wine

2 tblsp tomato paste

300 ml lite sour cream

pasta

parsley

Method

Thinly slice the rump and put into a freezer bag with the flour and spices. Shake until meat is evenly coated.

Brown onion and garlic and then add meat in batches to brown. Remove meat as each batch is browned. Add mushrooms and cook until soft.

Add all the liquids and simmer for a couple of minutes on a low heat.

Return meat and cook for a further minute.

Serve with pasta (I like shells for this as they hold the sauce well) and sprinkle liberally with parsley.

Wash it all down with a gutsy red.

Serves 4