This is a dead-easy and quick meal that tends to impress the pants off guests because it sounds and looks exotic. Once you’ve bought the ingredients, it takes about 5 minutes prep time and 10 -15 cooking time. It all happens in a frypan, and the result is traditionally served with rice or pasta. However, it’s perfectly fine to substitute beans and/or asparagus if you prefer high GI options.
This is for two, so just up the quantities for more people, but don’t try to make more than four people can eat at once.
500g rump steak or Scotch fillet
1 onion, thinly sliced
Clove of garlic, chopped fine
3 shallots, chopped course
1 1/2 tsp paprika (not too hot)
300g Swiss brown mushrooms (sliced)
olive oil or butter, as needed
200ml sour cream (light if preferred)
3 tsp red pesto or tomato paste
A nip of bourbon or brandy, or half a glass of white wine
Salt and pepper
Fresh parsley, chopped
Tinned green peppercorns
You know how to cook the rice or pasta or beans – best to do that beforehand and warm up in the oven because, the first time you do this, it must have your full attention.
Fry the onions and garlic in olive oil or butter.
Cut the beef into strips about 2 inches long but not too thin.
Sprinkle paprika over the beef like flour and roll to cover.
Add beef to frypan, sear on fairly high heat, then turn to medium heat.
Add green peppercorns (optional)
Add sliced mushrooms, stir, add more oil or butter if necessary
Add red pesto/tomato paste
Timing is important here: onions first, steak 2-3 minutes later, mushrooms 5 mins after steak, then the white wine. If you opt for the Bourbon, leave that until the end.
You need a long match and take care because you want to burn the alcohol off (this is the part that truly impresses guests). When the flames go out, add the sour cream (a little at a time – don’t want the colour to go grey-brown), then the parsley, then stir and add salt and pepper to taste. Cook gently for another minute until everything hangs well together.
Kim