Monkey Gland steak

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Corncob (tin)
  • 5 (approx. 600 g) Tomatoes
  • 800 g Potatoes
  • 5-6 Tbsp Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 1 medium onion
  • 2 Garlic cloves
  • 5-7 TABLESPOONS Worcester sauce
  • 100 g Mango Chutney (glass)
  • 2 TABLESPOONS White wine vinegar
  • 150 ml Tomato Ketchup
  • 100 g demerara sugar
  • 1 TABLESPOON Tabasco
  • 4 Rump steaks (approx. 200 g each)

Directions

  1. 1

    Cut the corncobs into pieces. Wash the tomatoes. Cut 3 tomatoes into thick slices. Peel and wash the potatoes, if necessary, and cut into quarters lengthwise. Spread everything on a baking tray and sprinkle with 2-3 tablespoons of oil. Season with salt and pepper. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 40 minutes. Turn potatoes and corn after about 15 minutes

  2. 2

    Peel and chop onion and garlic. Fry in 1 tbsp. hot oil. Dice 2 tomatoes and steam briefly. Stir in Worcester sauce, chutney, vinegar, 5-7 tbsp. water, ketchup, sugar and Tabasco. Simmer everything open for 10-15 minutes. Season to taste

  3. 3

    Wash steaks if necessary, dab dry. Cut the fat edge more often. Heat 2 tablespoons of oil in a pan. Fry the steaks for 2-4 minutes on each side. Season with salt and pepper. Arrange everything

  4. 4

    Drink: South African red wine, for example a Shiraz from KWV

Nutrition Facts

KCAL
750 kcal
CARBS
90 g
FATS
19 g
PROTEINS
50 g

Categories & Tags

Cakes & PastriesCake

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