I fancied cooking something different just so I don’t fall into the bracket of becoming a ‘one trick pony’. I love cooking anything, especially something I’ve never done before. Recently life has been quite challenging so cooking has been a good release.

I took this recipe from ‘Rick Stein’s At Home’ cookbook. I had all the ingredients at home apart from the beef, dill, button mushrooms and fresh cream. Dill for me a brilliant herb. It adds so much depth and flavour to dishes. Think it comes from being a massive fish fan so dill uplifts any fish dish.

Ingredients- 30g of butter, 600g of rump steak thinly cut, 1 onion finely diced, 2 garlic cloves crushed, 1 tsp of paprika, 400g of button mushrooms thinly sliced, 2 tbsp of tomato paste, 2 tbsp of red wine, 1 tbsp of lemon juice, 300ml of single cream, 1 tbsp of chopped dill.

Method- heat the butter in a heavy based pan. Once the butter has melted season the strips of cut steak and brown off in small batches, do not overcrowd the pan as all you will do is stew the steam.

Once the beef has browned set aside.

Once the meat has been removed melt the remaining butter in the pan giving it a scrap around the pan to lift up the bits of meat pieces.

Add the onions and garlic. Stir fully around the pan…..

Cook the onions down for 5 minutes or so…

Once the onions have cooked….add the next wave of ingredients straight after each other…..first being the paprika, then mix and coat all the onions.

Then the tomato purée……

Then the diced mushrooms…..

Give the pan a good mix ensuring the tomato purée coats all the ingredients and the tomato purée will actually start to break down. follow this with the red wine vinegar and lemon juice again giving the pan a good mix.

Add the precooked beef along with any juices. Again give it a good stir making sure you coat the meat with all the flavours in the pan.

This is when your kitchen smells even better, the part I love, the addition of the dill. The dish just takes on another level.

Add the cream, a little bit seasoning. Bring to a simmer.

Give the pan another good stir. The sauce will come together nicely. I just loved cooking this dish.

I served mine with steamed rice. I loved cooking this dish.

Thanks for reading my ramblings, if you have done.