Directions

1. 1

   Cut the rump steak into bite-sized pieces, approximately 1 to 1.5 inches. Pat dry with paper towels to remove excess moisture, which helps achieve better browning.

2. 2

   Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once shimmering, working in batches to avoid overcrowding, sear the beef pieces for 2 to 3 minutes per side until deep brown. Transfer to a plate and set aside.

3. 3

   Mince the garlic cloves finely. Seed and chop the green bell peppers into bite-sized chunks. Clean the mushrooms and slice them into quarter-inch pieces.

4. 4

   In the same pan, add the garlic and cook for about 30 seconds, stirring frequently until fragrant. Add the sliced mushrooms and chopped bell peppers, cooking for 5 to 7 minutes, stirring occasionally, until the vegetables soften and release their moisture.

5. 5

   Crumble the beef stock cube into the pan and pour in one cup of water. Stir well to combine, scraping up any browned bits from the bottom. Return the seared beef to the pan.

6. 6

   Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 15 to 20 minutes, until the beef is tender when pierced with a fork. The beef should reach an internal temperature of 160°F minimum for food safety.

7. 7

   Remove the pan from heat. Stir in the cottage cheese until evenly incorporated, breaking up any lumps with the back of a spoon. Season with paprika, salt, and black pepper to taste.

8. 8

   Divide the stroganoff among six bowls or plates. Garnish generously with fresh chopped chives and serve immediately.