- 2 tbs plain flour (we use Gluten Free Flour)
- 700g rump beef steak, trimmed, thinly sliced
- 40g butter, chopped
- 1 1/2 tbs olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp sweet paprika
- 300g button or swiss brown mushrooms, sliced
- 1/2 cup dry white wine
- 3/4 cup filtered water
- 3 tsp Broth of Life Beef Bone Broth
- 2 tbs tomato paste
- 3 tsp dijon mustard
- 1/4 cup quark
- Cooked fusilloni, to serve (we use Gluten Free Spirals)
- Place the beef and flour in a snap lock bag and season with salt & pepper. Shake the bag to coat the meat.
- Pop half the butter and 2 tsp oil in a large frying pan, cooking over high heat until bubbling. Add half the beef and cook, stirring for 3-5 minutes or until browned. Remove and place. Repeat with remaining butter, 2 tsp oil and beef, again transferring to the plate.
- Take down the heat to medium and add remaining oil. Add your onion and mushrooms. Cook and stir for 5 minutes or until soft.
- Add the garlic and paprika. Cook again stirring for 1 minute.
- Add the wine, filtered water, Broth of Life Beef Broth powder, tomato paste, mustard and beef to the pan, stirring to combine.
- Bring to the boil.
- Reduce heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
- Stir in your quark and serve with pasta and parsley.
BUY DEHYDRATED BONE BROTH
