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Ingredients
  • 2 tbsp plain flour
  • 700g beef rump steak, trimmed, thinly sliced
  • 40g butter, chopped
  • 1 ½ tbsp olive oil
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • ½ tsp sweet paprika
  • 400g button mushrooms, sliced
  • ½ cup dry white wine
  • ¾ cup Massel beef style stock
  • 2 tbsp Coles Tomato Paste
  • 3 tsp dijon mustard
  • ¼ cup creme fraiche (see note)
  • Cooked fettuccine, to serve
  • Chopped fresh flat-leaf parsley, to serve
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