Rump steak with goulash sauce served with sweet potato chips and green bean casserole

Serves 2

A new way of making meat and vegetables 😊

Ingredients:

2 Rump steaks

Salt and pepper (to taste)

3tsp olive oil + extra for steaks

250g sweet potatoes (skin on, cup into chips)

1tbsp thyme

1 red onion (chopped)

1 yellow pepper (deseeded, diced)

2 garlic cloves (crushed)

1tsp paprika

3 tomatoes (pureed)

1 tsp brown sugar

1tsp vegetable stock dissolved in 1 cup boiling water

Green bean casserole:

2 cups green beans (topped & tailed, halved)

1tbsp flour

1tbsp butter

2cup milk

1 cup Gouda cheese

Method:

Heat  1tsp in a non stick pan and add chopped onions. Cook for 5 minutes or until charred. Stir in yellow pepper and garlic. Stir through paprika. Add pureed tomatoes and stock. Add a teaspoon of sugar to take away the acidity of the tomatoes. Allow to simmer for about 20 minutes on low or until reduced.

Place chip potatoes in a mixing bowl. Drizzle over olive oil and mix around to coat thoroughly. Preheat airfryer to 180C. Cook chips for 20 minutes.

If you do not have an airfryer, heat oven to 220C and place chips in a single layer on a baking tray.Drizzle over olive oil. Bake for 15 minutes or until cooked through.

Green bean casserole: Boil green beans in a pot of water for about 5 minutes. Drain and set aside.

Meanwhile, make white sauce- in a pot, melt butter. Stir in flour to make a paste. Slowly pour in milk, stirring as you do so. Place mixture back on the stove and add cheese. Mix until sauce has thickened. Add green beans.

Braai steaks 7 minutes a side for medium rare. Set aside to rest.

Spoon goulash sauce onto steaks. serve with chips and green bean casserole.

Serve with a chilled glass of Sauvignon Blanc 🙂