Australian Women’s Weekly NZ - - ASK THE EXPERTS -

Place flour in a re­seal­able bag an­dadd rump steak strips. Seal bag and shake to coat. Re­move rump steak and place in a bowl. Heat 2 ta­ble­spoons oil in a large, heavy-based saucepan over medium-high heat. Cook rump steak in batches, then set aside and keep warm. Add re­main­ing oil to pan, add onion and mush­rooms, then cook over medium heat for 5 min­utes. Re­turn rump steak to pan, then add pa­prika, gar­lic, sugar and tomato paste, cook­ing for a fur­ther 1 minute. Add Camp­bell’s Real Stock, stir to com­bine and bring to the boil. Re­duce heat to low and sim­mer, cov­ered, for 15 min­utes, then re­move lid, stir and cook un­cov­ered for a fur­ther 15 min­utes. Stir through sour cream just before serv­ing. Serve with green beans and ei­ther rice, mashed potato or pasta.

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