1 onion, finely sliced
2 tsp smoked paprika
2 tsp sweet paprika
3 cups sliced cup mushrooms
2 tbsp chopped fresh sage
500 g rump steak, all fat trimmed, thinly sliced
200 ml crème fraîche
½ cup canned roasted red capsicum strips
400 g fettuccine cooked to serve
Heat 1 tablespoon olive oil in a frying pan over medium- high heat. Add the onion and sauté for 3 min. Add the paprika and cook, stirring, for 1 min.
- Add mushrooms and fresh sage and cook, stirring, for 5 min, until softened. Transfer to a plate and set aside.
- Heat a further 1 tablespoon olive oil in pan over high heat. Cook the sliced rump steak in batches for 1-2 min or until just browned. Return all the beef to the pan along with the mushroom mix, crème fraîche and capsicum strips. Stir well and cook for 2 min. Season to taste. Serve over hot buttered pasta or rice with a side salad. Garnish with sage leaves.