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.