Ingredients

• 2 tsp Butter
• 1 tsp Chilli Flakes
• 1 tsp Fresh Dill
• 1 clove Garlic (crushed)
• 1 tsp Lemon Juice
• 35 g Mushrooms (common) (sliced thinly)
• 20 g Onions
• 0.50 tsp Paprika Powder
• 120 g Rump Steak (sliced)
• 30 g Sour Cream
• 30 g Tomato (canned, crushed)
• 1 whole Ultra Lite Beef Sachet (or beef stock cube)

Instructions

• 1. Melt butter in frying pan and cook beef steak strips until lightly browned.
• 2. Add Ultra Lite sachet with a little water to the pan. Continue cooking until liquid is reduced and beef is coated. Place aside and keep warm.
• 3. Using the same pan, add a little more butter and cook onion and garlic, stirring until onion softens. Add paprika and mushrooms. Cook, stirring until mushrooms are just tender.
• 4. Return beef to the pan with juice and bring to a boil. Then reduce heat and simmer, covered for 5 minutes or until beef is tender.
• 5. Add tomato, sour cream, lemon juice and dill. Cook, stirring until heated through. Add chilli flakes as desired and serve.