You will need
400g rump steak, trimmed and sliced
1½ tbsp plain flour
1 tbsp olive oil
1 brown onion, thinly sliced
200g button mushrooms, thinly sliced
2 garlic cloves, crushed
2 tsp paprika
1 tbsp reduced salt tomato paste
½ cup reduced salt beef stock
4 scoops of S-26 GOLD JUNIOR®
3 cups pasta, cooked
Vegetables to serve
Coat the beef with flour. Heat oil in a pan and cook beef in batches until browned, transfer to a bowl. Add onion to pan and cook until soft. Then add mushrooms and garlic and cook until soft.
Return beef to pan and add tomato paste and stock. Bring to the boil and then simmer until liquid has reduced and thickened. Remove from heat. Mix the S-26 GOLD JUNIOR and water together then stir through the beef mixture. Serve with pasta and vegetables.