Cut the stem out of the bell pepper and char on all sides. Set aside in a sealed plastic bag.

Cut the beef into 1 cm strips. Flatten with a meat mallet. Grind over lots of pepper. Set aside.

De string snow peas. Slice the onion into large rings and cut in half to make long pieces. Remove mushroom stem and peel. Slice Mushroom into thin long vertical strips.

Skin the bell pepper and slice into long strips.

Deep Fry beef strips 45 seconds and set aside.

Use a wok. Add 3 Tbs of salted butter and add the mushroom slices. Cook till browning (3 minutes) and turn. Cook till browned. Push to the edge, add more butter and begin frying the snow peas. 1 minute. Add the paprika and toss through the mushroom and snow peas for 30 seconds. Add the bell pepper and onions. Add most of the sour cream and all the tomato paste. Stir and then add the beef strips. Stir till consistent in texture and bring to temperature.

Crack in more pepper and add tabasco sauce. Cook 2 minutes and serve in a well of rice and dot with extra sour cream.

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I believe that the Australian Diet of meat and three veg (red, green, white) with a bread roll and butter is as healthy and nutritious as any diet on the planet. Protein, carbs, fat, starch, fibre and vitamins in the right quantities. When you look at this dish its pretty much the same thing done a different way.

400g rump steak
Cracked Black Pepper
3 Tbs Flour (optional)*

1 red bell pepper (capsicum)
60g snow peas
1 very large white onion
1 very large field Mushroom

4 Tbs salted butter

1.5 Tbs Sweet Paprika powder
Dashes Tabasco sauce
140g Tomato paste (1 tub)
200ml sour cream

Boiled rice to serve.
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Make 80mm x 10mm pieces of the beef, onion, mushroom, and bell pepper. Doesn't have to be exact.

* Toss the beef strips in flour before deep frying.  Deep fry 90 seconds and add just before plating. More like beef strips coated in the sauce. This is actually pretty good and adds volume to the dish.

For a real kick use hot paprika powder or add cayene pepper. .

Beef stews and similar dishes are my least favoured form of cooking. As a kid in a poor neighbourhood stews made with low quality meat were a staple. Chew and chew and chew. Tasteless over cooked veggies. I grew to dislike the texture and taste of stews. I can appreciate when someone serves me a stew of today's standards with better meat, lots more herbs and spices, good technique with real flavour. Still don't like it.

This is like a stew but it is not. Its like a stir fry but its not. It is not even a goulash. I don't know what it is but it is really good. Lets call in a Baboina. The veggies are borderline soft but still intact, the meat is tender and not overcooked, the paprika and pepper through the tomato and sour cream sauce give it a Hungarian flavour with a bit of extra heat from the tabasco. Sounds great, tastes even better.

Over the years I would cook it once or twice a year. Usually in the middle of winter. I have adjusted ingredients and technique along the way. Turns one lowish quality steak into a meal for four.