SERVES 4
PER SERVING
190 CALORIES
5.4G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 15 MINUTES
4 lean rump steaks, 450g total
1 red onion, finely chopped
2 garlic cloves, crushed
125ml red wine
250g chestnut mushrooms, sliced
300ml water
1 teaspoon gravy powder
salt and freshly ground black pepper
1 Remove all visible fat from the meat and season with salt and black pepper.
2 Heat a non-stick frying pan, and seal the meat on both sides, then remove the steaks from the pan and let them rest but keep warm.
3 Add the chopped onion and garlic to the pan and cook until softened soften, then deglaze the pan with the red wine and cook until the wine is reduced by half. Stir in the mushrooms and water.
4 Mix the gravy powder to a paste with a little extra cold water and add to the pan. Return the steaks to the pan and heat through before serving.
TIP Cooking the steaks in a very hot pan seals in the flavour