Rump steak with tomato jam and garlic rice
very easy
35 mins
35 mins
Ingredients
- 1 piece(s) (approx. 30 g) Ginger
- 3 Garlic cloves
- 1 red chilli pepper
- 4 TABLESPOONS Oil
- 2 packages (500 g each) of chopped tomatoes
- 500 g Gelling sugar (2 : 1)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS White wine vinegar
- 250 g Basmati rice
- 1 TEASPOON Vegetable broth (instant)
- 4 Rump steaks (à approx. 200 g; 2-3 cm high)
- 1/2 bunch Coriander
- 7-10 Tbsp Aluminium foil
- 3 Screw-top jars with lid (approx. 250 ml content)
Directions
- 1
For the jam, peel and finely dice the ginger and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Heat 1 tablespoon of oil in a large pot. Fry ginger, approx. 1⁄3 garlic and chilli in it.
- 2
Add tomatoes. Stir in jam sugar, 1 teaspoon salt and vinegar. Bring to the boil and let everything simmer for 6-8 minutes at high heat while stirring. Pour into the hot rinsed glasses. Close them immediately, turn them upside down for a few minutes, turn them over again and let them cool down.
- 3
The jam can be stored unopened for about 3 months.
- 4
Heat 1 tablespoon of oil in a pot. Fry the rest of the garlic and rice. Add 1/2 l water, bring to the boil and stir in broth. Cook for about 20 minutes.
- 5
Pat the steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 1-2 minutes on each side. Then fry on medium heat for one pink (medium) fried steak on each side for 2-3 minutes.
- 6
Season with salt and pepper. Wrap in aluminium foil and let it rest for about 10 minutes.
- 7
Wash coriander, dab dry, chop leaves and sprinkle over rice. Serve steaks with rice and some tomato jam.
Nutrition Facts
610 kcal
83 g
10 g
49 g
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