- 1 kg beef rump steak, diced
- 1 tbs olive oil
- 1 onion chopped medium
- 3/4 cup beef stock (liquid)
- 1 tbs soy sauce
- 2 tbs Worcestershire sauce
- 2 tbs tomato sauce
- 1 tsp sugar
- 1 tbs tomato paste
- 400 g canned diced tomato
- 2 tbs cornflour
- 2 tbs water
- 1 tbs parsley chopped
- 2 sheets puff pastry
- 1 egg beaten
- Heat oil in pan and cook steak in batches until browned. Remove and add onion to same pan and cook until transparent.
- Return steak and add the stock, sauces, tomato paste, sugar and can of tomatoes.
- Simmer uncovered for 1½ hours.
- Add blended cornflour and water and stir until mixture thickens. Stir in the parsley.
- Transfer mixture to 3 or 4 individual pie dishes or 1 large one.
- Cover with pastry and decorate with leftover pieces of pastry.
- Brush with egg and bake at 200C for 30 minutes or until golden brown.
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