500g rump steak
4 medium potatoes
1 tablespoons vegetable oil
1 small onion, sliced
450ml beef stock
2 tablespoons cornflour (mixed with two tablespoons of water)
2 medium carrots, sliced thinly
2 teaspoons balsamic vinegar
200g mushrooms, sliced
1 tablespoons garlic, pressed
275ml red wine
1 celery stick, sliced
2 tablespoons parsley
1 bell pepper (red)
Grill the almonds under a medium heat, turning occassionally, for 7-8 minutes until toasted.
Place the diced potatoes into a pan of boiling water for 10-12 minutes, then drain and set aside.
Cut the steak into slices.
Heat oil in a large pan or wok, brown the steak and remove.
Add mushrooms, peppers onions and garlic to pan and stir fry over a medium-high heat for 1 minute.
Add half the stock and the wine.
Cook over high heat until liquid is reduced by half about 10 minutes.
Dissolve cornflour in remaining beef stock and stir into pan.
Cook until mixture thickens and boils.
Stir in the steak, carrots, celery, almonds, vinegar and herbs.
Bring to a simmer to just heat through.
Serve immediately with steamed potatoes.
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