Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.
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.
Serve hot with cooked rice and sprinkled with the chopped parsley and lemon zest.
Recipe from recipes.co.nz