• Easy
• 0:20 Prep
• 0:25 Cook
• 2 Servings

Double recipe for 4 servings

Ingredients​

• 1 tbs butter
• 1 garlic cloves crushed
• 1 tbs plain flour
• 1 pinch paprika
• 1 pinch salt
• 1 pinch pepper
• 300 ml thickened cream warmed
• 250 g green prawns patted dry with paper towel peeled
• 1/4 cup fresh parsley chopped *to taste
• 2 rump beef steak

Method​

1. Melt butter on low heat in a medium sized saucepan.
2. Add garlic and cook for 1 minute, stirring.
3. Add flour, paprika, salt and pepper and stir to combine.
4. Increase heat to medium high.
5. Gradually add 250 mL of the warm cream in batches, briskly stir to combine before adding more cream.
6. Add prawns and parsley, and simmer until prawns are just cooked through.
7. Add up to 50 mL of the reserved cream if too thick.
8. Serve over cooked steak with potatoes and salad.

NOTES​

The cream is better warmed before adding to the butter and flour mixture as it blends better when stirred. The thickness of the sauce depends on the amount of moisture in the prawns, just adjust the reserved cream accordingly.
Use rump steaks or cut of choice.