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
Rump Steak with Tomato – Chili – Sugo
Rump Steak with Tomato – Chili – Sugo

Instructions

  1. 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.
  2. Set the gravy aside.
  3. 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.
  4. 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.
  5. 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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