Cut the beef into 1 cm strips. Flatten with a meat mallet. Soak in Bicarb for 20 minutes. Drain and rinse thoroughly. Grind over lots of pepper. Set aside in a colander to drain.

Cut the stem out of the bell pepper, slice into strips. De string snow peas. Slice the onion vertically into strips  to make long pieces. Remove mushroom stem and peel. Slice Mushroom into thin long vertical strips.

Seperate the meat pieces and toss in flour.

Use a large frypan. 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 bell pepper 1 minute.

Deep fry the beef strips 90 seconds and set aside.

Add the paprika and toss through the mushroom and bell pepper for 30 seconds. Add tomato paste and stir through. Add the stock. Add the snow peas and then the onion. Add the tabasco sauce. Cook 1 minute.

Add the sour cream and stir through. Add the beef strips and stir through.  Crack in more pepper and cook 2 minutes.

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
1 Tbs BiCarb in warm water
1/4 tsp Blairs Hot sauce (optional)
Cracked Black Pepper
100g  Flour

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

4 Tbs salted butter

1 Tbs Sweet Paprika powder
1 tsp Tabasco sauce
50ml Stock
140g Tomato paste (1 tub)
100ml sour cream

Boiled rice to serve.
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Make 70mm x 10mm pieces of the beef, onion, mushroom, and bell pepper. Doesn't have to be exact.

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.