Balsamic beef
Tangy sweet balsamic matches up perfectly with beef and tomatoes to produce a flavoursome, relaxed mid-week meal. Serve with sliced bread.
Ingredients
Method
Ingredients
- 4 Agria potatoes, diced
- 400g Brussels sprouts
- 2 tsp rosemary leaves
- 450g beef schnitzel, cut into strips
- 2 onions, finely diced
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 3 Tbsp balsamic vinegar
Method
- Preheat your oven to 180°C.
- Combine the potatoes, brussel sprouts and rosemary leaves on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to combine and place in the oven to bake for 25-30 minutes or until tender.
- Meanwhile, bring a drizzle of oil to medium-high heat in a large frying pan. Brown the beef and set aside on a plate.
- Using the same pan, add another drizzle of oil if necessary and sauté the onion and garlic for a few minutes or until beginning to soften. Add tomatoes and balsamic vinegar. Cook for 5-10 minutes or until it thickens and reduces. Season to taste with salt and pepper, then stir through the beef.
- Serve the balsamic beef with the roasted potatoes and brussel sprouts.
Tips:
- After you’ve seasoned the sauce, stir through the olives for pops of flavour, then garnish with parsley for freshness.