Rump Steak & Mushroom Stroganoff

Thinly slice the rump steak into strips. Finely chop the onion and garlic and slice the mushrooms. Measure out the beef stock, Worcestershire sauce, Dijon mustard, paprika, flour and sour cream. Cook the jasmine rice according to the packet instructions.

Place the steak strips in a bowl. Season with salt, black pepper and half the paprika. Toss well so the seasoning coats the beef evenly, then set aside while the pan heats.

Heat half the cooking oil in a large frying pan over high heat. Add the steak in batches and sear for 1–2 minutes until browned on the outside but still tender. Remove from the pan and set aside.

Reduce the heat to medium and add the remaining cooking oil if needed. Add the onion and cook for 3–4 minutes until softened. Add the garlic and mushrooms and cook for 6–8 minutes until browned and any excess liquid has evaporated.

Sprinkle the flour and remaining paprika over the mushrooms and stir for 1 minute. Gradually add the beef stock, stirring constantly until smooth. Stir in the Worcestershire sauce and Dijon mustard, bring to a gentle simmer, then return the steak and any resting juices to the pan. Cook for 2–3 minutes.

Remove the pan from the heat and stir in the sour cream until the sauce is creamy and smooth. Do not boil after adding the sour cream. Season to taste with salt and black pepper and serve immediately over steamed rice, garnished with chopped parsley.