Ingredients
Serves: 4
- 4 Rump Steaks 100g Each
- 2 Onions Sliced
- 2 Cloves Garlic
- 50ml vinegar
- 25g Brown Sugar
- 25g Plain Flour
- 40g Tomato Puree
- Drizzle of Rapeseed Oil
- Fresh Ground Pepper
- 2 Sprigs fresh Thyme
- 350ml Beef Stock
Method
- Heat a frying pan and add a drizzle of oil.
- Fry the steaks for about 3 minutes on each side, season with fresh thyme and pepper.
- Leave steaks aside.
- In the same pan, add the sliced onions and garlic. Fry until brown and add the vinegar and brown sugar.
- Cook until slightly sticky consistency is achieved, then add the tomato puree and flour followed by the beef stock.
- Return the steaks and any juices to the pan and simmer for 15 minutes.The sauce will thicken and gather around the steaks with the onion like a comfort blanket. If you need to loosen it out a bit add a splash of hot water.
- Serve with mash or champ.
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