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Beef Strips with Tomato, Paprika and Caramelized Onion

cook 20 mins
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons tomato purée
  • 1 teaspoon caster sugar
  • 1 teaspoon smoked paprika
  • 150 g (5 oz) cherry tomatoes
  • 3 large rump steaks
  • 3 tablespoons brandy
  • 100 ml (3 1/2 fl oz) soured cream
  • salt and pepper
  • plain boiled rice, to serve
  • Heat 1 tablespoon oil in a large frying pan and cook the onion over a low heat for 15 minutes until really soft. Stir in the garlic, tomato purée, sugar and paprika and cook for a further 1 minute. Add the cherry tomatoes and cook for 2 minutes or until starting to wilt. Carefully add the brandy to the pan and cook for 1 minute until reduced down.
  • Meanwhile, heat the remaining oil in another large pan, add the steaks and cook for 3 minutes on each side until golden but still pink in the middle. Set aside for a couple of minutes to rest.
  • Cut the steak into thick strips and arrange on serving plates, then spoon over the tomato sauce and soured cream. Serve with plain rice.
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