Ingredients
- 600 grams beef rump steak, trimmed and chopped
- 2 tablespoons plain flour, seasoned
- 2 tablespoons rice bran oil
- 400 grams button mushrooms, sliced
- 1 large onion, sliced
- 2 cloves garlic, sliced
- 1 tablespoon thyme
- 1 tablespoon tomato paste
- 1/2 cup dry red wine (125 ml)
- 400 gram crushed tomatoes, canned
- 110 grams frozen puff pastry, thawed (1 sheet specified out pastry sheets are about 22 cm square)
- 1 egg, lightly beaten
- 3 cups salad greens, to serve
How to Make
-
Step 1: Preheat oven to hot, 200°C (180°C fan-forced).
-
Step 2: Toss beef in flour until well coated, shaking off excess.
-
Step 3: Heat oil in a large, deep frying pan on high.
-
Step 4: Cook beef, in batches, turning, 4 minutes, until browned all over.
-
Step 5: Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.
-
Step 6: Add thyme and tomato paste; stir until well combined and then add wine and tomato; season and cook 10-12 minutes, until sauce is thickened.
-
Step 7: Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.
-
Step 8: Cut four 12cm rounds from pastry, brush edges of dishes with a little egg, top with pastry and press edges to seal and then brush pastry with remaining egg.
-
Step 9: Bake 15 minutes, until pastry is crisp and golden and serve with salad.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.