Portobello Mushroom with Beef Rump Steak

Name: Portobello Mushroom with Beef Rump Steak
Yield: 4
Ingredients: 500 g of beef rump steak cut into cubes; Salt and black pepper to taste; 1 tablespoon of olive oil; 1 large onion, chopped; 2 tablespoons of orange zest cut into strips; 2 cloves of garlic, minced; 1 tablespoon of thyme, chopped; 60 g of tomato, diced; 1 cup of white wine; 10 black olives; 200 g of portobello mushrooms sliced; Orange zest and thyme for garnish

1
500 g of beef rump steak cut into cubes
2
Salt and black pepper to taste
3
1 tablespoon of olive oil
4
1 large onion, chopped
5
2 tablespoons of orange zest cut into strips
6
2 cloves of garlic, minced
7
1 tablespoon of thyme, chopped
8
60 g of tomato, diced
9
1 cup of white wine
10
10 black olives
11
200 g of portobello mushrooms sliced
12
Orange zest and thyme for garnish

Ingredients

1
500 g of beef rump steak cut into cubes
2
Salt and black pepper to taste
3
1 tablespoon of olive oil
4
1 large onion, chopped
5
2 tablespoons of orange zest cut into strips
6
2 cloves of garlic, minced
7
1 tablespoon of thyme, chopped
8
60 g of tomato, diced
9
1 cup of white wine
10
10 black olives
11
200 g of portobello mushrooms sliced
12
Orange zest and thyme for garnish

Directions

1
In a bowl, season the beef with salt and black pepper
2
In a pan, heat the olive oil, add the beef and fry for 10 minutes or until browned evenly
3
Add the onion, orange zest, garlic, and thyme
4
Simmer for 5 minutes or until the onion is golden brown
5
Add the tomato, wine, and simmer
6
Let it reduce
7
Reduce the heat, cover the pan, and cook, stirring occasionally, for 1 hour and 30 minutes or until the beef is tender
8
Mix in the olives and mushrooms
9
Cook with the pan uncovered for an additional 5 minutes
10
Check the seasoning
11
Transfer to a serving bowl, garnish with orange zest and thyme, and serve.