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
- 3 rump steak (s)
- 8 tablespoon oil
- 5 onion (s)
- 1 can tomato (s), peeled (480g EW)
- liter ⅛ red wine
- 4 chilli pepper (s)
- 5 tablespoon balsamic vinegar
- 2 tomato (s)
- salt and pepper
Print Recipe
Pin Recipe 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.
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