Ingredients

450g beef rump steak 

300g mushrooms

1 brown onion

2 garlic cloves

1 1/4 cup beef broth

1/2 cup sour cream

1.5 tbsp flour of choice

2 tsp Dijon mustard

2 tsp tomato paste

1/2 tsp bi carb soda

Salt and pepper to taste

Fresh spring onions or parsley to serve

250g uncooked pasta

Method 

1) Finely dice the onion and garlic

2) Thinly slice the meat and marinate in 1/2 tsp of bi carb soda for 15 minutes 

to tenderise the meat

 3) Slice the mushrooms 

4) Preheat a large fry pan with oil over a high heat and once hot, brown the meat. 

Once browned, remove from the pan

5) Into the same pan, add the onion and garlic and cook until soft

6) Add the mushrooms, seasoning with salt, and cook for 2 minutes before adding the flour. Cook the flour for another 2 minutes and add in the bone broth, mustard, tomato paste and sour cream. Stir well

7) Add the meat back in and allow to simmer and thicken slightly for another few minutes before serving with freshly cooked pasta.