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Beef with Paprika

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Serves: 4
Ingredients:
700g / 1 1/2 lb rump steak
3 tbsp plain flour
salt and freshly ground black pepper
1 tbsp paprika
350g / 12 oz long-grain rice
75g / 3 oz butter
1 tsp vegetable oil
1 onion, peeled and thinly sliced into rings
225g / 8 oz button mushrooms, wiped and sliced
2 tsp dry sherry
150ml / 1/4 pint soured cream
2 tbsp freshly snipped chives
bundle of chives, to garnish
Method:

Beat the steak until very thin, then trim off and discard the fat and cut into thin strips. Season the flour with the salt, pepper and paprika, then toss the steak in the flour until coated.

Meanwhile, place the rice in a saucepan of boiling salted water and simmer for 15 minutes until tender or according to packet directions. Drain the rice, then return to the saucepan, add 25g / 1 oz of the butter, cover and keep warm.

Heat the wok, then add the oil and 25g / 1 oz of the butter. When hot, stir-fry the meat for 3-5 minutes until sealed. Remove from the wok with a slotted spoon and reserve. Add the remaining butter to the wok and stir-fry the onion rings and button mushrooms for 3-4 minutes.

Add the sherry while the wok is very hot, then turn down the heat. Return the steak to the wok with the soured cream and seasoning to taste. Heat through until piping hot, then sprinkle with the snipped chives. Garnish with bundles of chives and serve immediately with the cooked rice.


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