Slice rump steak into 1cm wide strip, across the grain.

Heat oil in pan until lightly smoking. Cook meat in batches to get a good colour on all pieces.

In same pan, saute onions for a couple of minutes then add garlic, peppercorns and mushroom. When onion begins to colour add meat back to pan.

Add paste and paprika and coat ingredients. Be careful not to burn paprika.

After about 2 minutes add stock. Bring to boil then reduce to simmer. Cover and simmer for 30 minutes stirring occasionally. While waiting, cook pasta as per instructions on packet. Once cooked, glaze with olive oil and season.

Add sour cream and mix in well. Flambe madeira and mix in. Adjust seasoning to taste.

Just before serving add parsley

Place pasta in bowls and spoon Stroganoff over the top.