1 tbsp olive oil
500g Northern Ireland rump steak, thinly sliced
1 red onion, finely sliced
2 cloves garlic, crushed
1 red and 1 yellow pepper, finely sliced
250g mushrooms, sliced
1 tsp chilli powder
250ml beef stock
150ml Northern Ireland double cream
Heat the olive oil in a large non–stick frying pan and fry the onion until soft.
Add the steak and thoroughly brown.
Then add the peppers and fry for 5 minutes until they begin to soften.
Add the mushrooms and fry until golden.
Then add the garlic, chilli powder, beef stock and cream. Reduce the temperature and simmer for about 20 minutes until the sauce has thickened and the beef is tender.
Spoon into warm bowls and serve with rice.
This section of our website is specifically for nutrition and health professionals to help keep you up to date with the latest nutrition research, particularly in relation to milk and dairy products. You’ll find summaries and presentations from our conferences and events, together with scientific overviews of dairy and health topics.