500 gr rump steak
2 Tblsp flour (add 1 kosher tsp salt, ½ fresh black pepper, ½ tsp smoked paprika)
1 Tblsp olive oil
2 Tblsp butter
½ onion, chopped fine
1 tsp minced garlic
2 cups mushrooms sliced
2 cups beef stock
2 Tblsp corn starch.
1 heaped tsp Dijon mustard
¼ cup cognac (I used brandy – whiskey can be used too)
1 cup sour cream
Cooked Fettucine/Linguine pasta to serve
Fresh chopped parsley for garnish
Method
Cut rump steak into bite size cubes, rinse and drain. Pat dry with paper towel.
Add seasoned flour into a bowl and roll beef cubes to gently coat.
Add olive oil and butter to the pan.
Add beef and fry in batches (if necessary) and cook turning with tongs till beef cooked and browned all over and then remove and set aside. Add onions and fry till tender.
Add mushrooms and garlic and fry till soft.
Turn off the heat and then add cognac and beef stock (reserving a ¼ cup of stock) scraping the bottom of the pan to remove the fond.
Increase heat to medium and reduce liquid by about a third, about 3-4 minutes.
Mix corn starch with remaining ¼ cup beef stock with a fork to make a slurry. Add to pan. Bring to the boil till thickened.
Turn off heat and stir in sour cream and mustard.
Return beef to the pan and stir over low heat till hot. Check seasoning and adjust with salt and (in my opinion) plenty of pepper.
Serve over buttered noodles and garnish with freshly chopped parsley
Prepared, tried and tested by: Melanie Kramar
