RecipesServes 4



  • 1kg rump steak
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 500g button mushrooms, sliced
  • 1 teaspoon salt
  • pepper, to taste
  • 2 heaped tablespoons Rosella Sweet Mustard Pickles
  • ½ cup cream
  • 2 tablespoons chopped dill or parsley


  • Cut the steak into thin strips. (A tip: this is easier to do if the meat is partially frozen.)
  • Heat a large non-stick frypan until medium hot. Add half the oil and half the butter.
  • When the butter has stopped foaming, add the onion and fry for 5 minutes, stirring constantly.
  • Add the mushrooms and fry until almost cooked (about 3 minutes).
  • Set the mushroom onion mix aside in a bowl.
  • Heat remaining oil and butter.
  • When hot add the steak and fry for 2 minutes.
  • Turn heat to a simmer and add the mushroom onion mix and cook to 10 minutes.
  • Stir in the Rosella Sweet Mustard Pickles and the cream and bring just to the boil.
  • Put into a warmed serving dish, sprinkle over the dill or parsley, and serve immediately.

Helpful Tip

Add ½ cup Rosella Cream of Tomato Soup when adding the Rosella Sweet Mustard Pickles and cream for an interesting flavour twist that is still authentic.