'1 rump steak of about 800g'
'Half a bottle of red wine'
'4 tablespoons of chopped green onion'
'1 and 1/4 cup of beef broth'
'3 tablespoons of room temperature butter'
'1 tablespoon of all-purpose flour'
'Chopped parsley to taste'
'1 rump steak of about 800g'
'Half a bottle of red wine'
'4 tablespoons of chopped green onion'
'1 and 1/4 cup of beef broth'
'3 tablespoons of room temperature butter'
'1 tablespoon of all-purpose flour'
'Chopped parsley to taste'
'Reduce the red wine by one-third in a saucepan with some green onion, then add the beef broth'
'Check the seasoning and cook for a few more minutes'
'Mix the flour with the butter until it forms a paste'
'Add the mixture to the saucepan, stirring well to thicken slightly'
'Just before serving, add chopped parsley to taste'
'Fry the beef on both sides until cooked to desired level'
'Slice the beef and serve with the sauce'
'Serve 4 portions of beef and 48 tablespoons of sauce.'
