More economical than the usual recipe, as this uses rump steak instead of fillet.

Original Recipe:

Campbells Condensed Mushroom Soup – Recipe on Can

Ingredients

1 tbsp oil
500g rump steak, sliced thinly
1 medium onion, finely chopped
1 tsp paprika
1 400g can mushroom soup
1 tbsp tomato paste (1 can of tomato puree also works well)
200g button mushrooms, sliced
1/2 cup sour cream

Method

Heat oil in a large saucepan over high heat. Add the sliced rump steak and cook over high heat until brown – about 3 minutes. Remove beef and set aside.

Add the onion to the saucepan and cook for 2 minutes or until soft. Add the paprika and cook for a further minute.

Return the beef to the pan. Add the mushroom soup and tomato paste/puree and mix well. Stir in the mushrooms.

Bring to the boil, then reduce heat and simmer for 30 minutes, or until the beef is tender.

Just before serving, stir in the sour cream.

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