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15Ingredients
23Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- sea salt
- freshly ground black pepper
- 400 grams rump steak (cut into thin strips)
- 1 Tbsp. butter
- 1 large onion (peeled and sliced finely)
- 250 grams mushrooms (sliced in half or quarters, if large)
- 100 mL beef stock
- 1 tsp. paprika (not smoked)
- 2 tsp. Dijon mustard (or wholegrain)
- 300 mL sour cream
- freshly ground nutmeg (A good grating of)
- salt
- freshly ground black pepper
- 1 Tbsp. freshly chopped parsley
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol105mg35% |
Sodium580mg24% |
Potassium770mg22% |
Protein27g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A20% |
Vitamin C10% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kay 4 years ago
Wonderful simple recipe. Despite the author's comment, i used minute steak. Used a tip called "velveting" to tenderize it. Cut into strips and rub about a teaspoon of bicarbonate of soda into the meat - meat may turn bright red, that's normal. Leave for 30mins, rinse it off, pat dry with paper towels and continue preparation as per the recipe. It doesn't affect the flavour but the meat remains tender even if overcooked. (Having said that, flavour-wise, still better to invest in good quality steak). Nevertheless, family loved it, especially the kids. My 5yo nephew said he'd never tasted anything like it and had 2 helpings.