Rump Steak with Tomato – Chili – Sugo

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Salt and pepper the steaks (yes, beforehand!) And fry them in about 4 tablespoons of oil over high heat for 3-4 minutes. Take the meat out of the pan and wrap it in aluminum foil.
Set the gravy aside.
Peel and finely dice the onions. Halve the chilli peppers, remove the seeds (if you like it spicy, with seeds) and also dice into small pieces.
Heat the rest of the oil in the pan and sauté the onions and chili peppers. Add the peeled, drained tomatoes, mash a little with a fork, deglaze with red wine and balsamic vinegar and let it simmer for about 20-30 minutes over a mild heat with the lid open (if it looks like red cabbage, that`s right). Finally stir in the gravy of the steaks and let the sauce cool down.
Cut the steaks crosswise into approx. 1 cm thick strips and place them on top of the sauce. Eight tomatoes and garnish the meat with them.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.