Ingredients for Beef Rump Steak Pasta in Tomato Sauce
- 1 Beef Rump Steak (could buy 2 and use)
- 4 tbsp. Vegetable Oil
- 4 tsp. Black Pepper or grinds Black Peppercorns etc
- 2 tsp. Sea Salt
- 2 large Brown Onions
- 1 whole Bulb Garlic
- 400 g tin Chopped Tomatoes
- 400 g tin Plum Tomatoes
- 800 g tin Cold tap water
- 375 g Fusilli Pasta or Penne etc
Cooking Instructions for making Beef Rump Steak Pasta in Tomato Sauce
Boil cold tap water in a medium sized saucepan. Add 4 tablespoons of Vegetable Oil too a large non-stick Frying Pan and make the Cooking Oil very hot on the hob stove. Rinse the One Beef Rump Steak under the cold water tap (faucet), maybe dry with some Kitchen Roll and then shallow fry on the highest hob heat for One minute each side and then 10 minutes each side on the lowest hob heat. Rest on a Plate for 10 minutes
Fry roughly chopped onions in the Vegetable Oil Beef juices for about 10 minutes. Peel the garlic cloves from a whole small Bulb of Garlic and then finely chop on a clean dry chopping board and with a small sharp Kitchen knife chop the cooked Beef Rump Steak into small squares and then add the garlic and beef chunks to the large frying pan and then fry on the highest hob heat for 2 minutes
Add the 2 tin’s of Tomatoes along with it’s tin Tomato Juice and then fill both empty Tomato Tin’s with Cold tap water and then initially only add One tin of the Cold water and then boil the homemade Tomato sauce on the highest hob heat for 20 minutes – eventually within that 20 minutes add the other 400g tin of Cold tap water
Cook the Dried Pasta in boiling hot water on the hob stove for 20 minutes or 10 minutes for a more crunchier cooked Pasta and then drain the cooked Pasta in the Kitchen Sink through a Rice Sieve etc. and then add the cooked Pasta too your tomato sauce. Turn the hob stove off and then add the drained cooked Pasta too the Tomato sauce within the large frying pan
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