- 1 tbsp oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 green pepper, chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 200g mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp red wine vinegar
- 150ml beef stock
- 200g lean rump steak, sliced and all fat removed
- 150ml fat-free fromage frais
Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.
Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.