Rump Steak and Creamy Stroganoff Sauce

Meanwhile, halve the baby plum tomatoes.

In a large salad bowl, combine the olive oil for the dressing and sugar (see pantry for both amounts) with half the Dijon mustard and half the cider vinegar. Season with salt and pepper. Stir in the tomatoes and set aside.

Halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Add the mushrooms and pepper to the pan with the onion. Fry until the veg is tender, 5-6 mins. Add the garlic. Stir-fry for 1 min. 

Stir in the remaining vinegar, sugar for the sauce (see pantry for amount) and tomato puree. Fry for 1 min.

Add the water for the sauce, remaining Dijon mustard and creme fraiche. Bring to the boil, then simmer until slightly thickened, 2-3 mins.

Once the sauce has thickened, remove from the heat. Stir in the parsley.

Meanwhile, heat a drizzle of oil in a separate large frying pan on high heat. Season the steaks with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.