Mad Butcher's Butcher Est. 1971

+09 521 0903



- 400g sliced rump steak
- 1 teaspoon paprika
- zest of 1 lemon
- 2 tablespoons oil
- 1 red onion
- finely sliced
- 2 cloves garlic
- crushed
- 250g mixed mushrooms
- wiped and sliced
- if large
- ½ cup beef stock
- ½ cup crème fraiche or natural unsweetened yoghurt
- cooked rice
- 3 tablespoons finely chopped fresh parsley
- zest of lemon
Serves : 4
Cooking time: 30mins



Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.

Mushroom Sauce

Heat oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides. Remove from the pan onto a plate. Reduce heat to low and add onion and garlic and cook until the onion is soft. Increase heat to medium and add
the mushrooms and cook until the mushrooms are lightly golden. Pour in the stock and cook until hot, then return rump strips to pan briefly – no more than one minute. Season and stir through the creme fraiche or yoghurt.

To serve

Serve hot with cooked rice and sprinkled with the chopped parsley and lemon zest.

Recipe from


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