Ingredients
- 250 gram sirloin (or rump) steaks
- 1 onion
- 1 garlic clove
- Dried oregano
- Red wine
- 200 gram can chopped tomatoes
- Olive oil
Kitchen equipment needed
- Medium-sized pan
- Chef’s knife + cutting board
- Wooden spoon
Preparation — 5 minutes
FINELY slice the clove of garlic and dice the onion. SLICE the sirloin or rump steak into bite-sized chunks. It’s important to buy high quality beef for this recipe, otherwise it will take much longer for the meat to become tender. OPEN up the can of tomatoes.
Cooking the beef sirloin in red wine sauce casserole — 20 minutes
HEAT up 1 tablespoon of olive oil in the medium-sized pan on medium-high heat. FRY the sirloin steak chunks until brown, usually takes up to 5 minutes. STIR using a wooden spoon to prevent the meat from sticking to the pan. THROW in the diced onion along with the garlic and a small handful of dried oregano. Keep frying until the onion turns golden-brown.
TIP one glass of red wine (any kind will do) and 1 can of chopped tomatoes into the pan. LET simmer for at least 10 minutes, or until thickened and rich. TURN down the heat to low and let simmer for 5 minutes.
Serve the beef sirloin in red wine sauce casserole with fried potatoes, pasta or chips.
I was thinking of making this but at the end, pouring into a dish and covering with crescent roll dough and baking the whole casserole. Do you think this would affect the consistency? Should I cut the simmering time down to avoid overcooking or do you think it would add tenderness to the meat?
Thanks! This looks delicious!
Hi Chelsea, thanks!
That sounds delicious! I would indeed suggest to increase the simmering time a bit :) Love to hear how it turned out for you, enjoy cooking and eating this delicious dish :)