This recipe uses topside or rump steak in a deliciously experimental way.
Ingredients
- 1 tbsp vegetable oil
- 500g topside or rump steak
- 1 tbsp vegetable oil
- 1 red onion
- 2 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp cocoa powder
- 2 tbsp tomato purée
- 1 tbsp chipotle paste (we like Discovery, from Waitrose)
- 175ml chicken stock
Method
- 1. Heat 1 tbsp vegetable oil in a pan and brown 500g topside or rump steak, cut into pieces, then set aside. Heat another 1 tbsp vegetable oil and fry 1 red onion, cut into wedges, for 5 minutes, until tender.
- 2. Add 2 tsp ground cumin, 1 tsp each sweet smoked paprika and cocoa powder and cook for a further minute, then stir in 2 tbsp tomato purée, 1 tbsp chipotle paste (we like Discovery, from Waitrose) and 175ml chicken stock. Season well and simmer for 30 minutes, until sticky and the meat is tender.
- 3. Put in a serving dish, garnish with 1 green chilli, thinly sliced, and serve with nachos, guacamole, soured cream and grated cheese.
Nutritional info
Per serving: 223kcals, 10.5g fat (2.2g saturated), 32.2g protein, 3.7g carbs, 2.4g sugar, 0.6g salt