calc28 oz (796 ml) of canned PRIMO Whole Plum Tomatoes
calc4 tbsp UNICO Pure Olive Oil
calc2 cloves of garlic, crushed
calc1 onion, finely chopped
calc1 tbsp of PRIMO Tomato Paste
calc1 ½ tsp of chopped fresh marjoram OR
calc ¾ tsp of dried marjoram
calc4 thin sirloin or rump steaks
calc2 tbsp chopped fresh parsley
calc1 tsp sugar
salt and pepper
fresh herbs to garnish (optional)
sautéed potatoes, to serve
calc info

recipe image



Heat half of the oil in a pan and fry the garlic and onions very gently for about 5 minutes.

Add the tomatoes, seasoning, tomato paste, and chopped herbs to the pan. Simmer very gently over low heat for 8-10 minutes, giving an occasional stir. Meanwhile, trim the steaks if necessary and season. Heat the remaining oil in a skillet and fry the steaks quickly on both sides to seal, then continue until cooked to your liking (2 minutes for rare, 3-4 minutes for medium and 5 minutes for well done).

When the sauce has thickened a little, adjust the seasoning and stir in the chopped parsley and sugar. Pour off the excess fat from the steaks and add the tomato sauce. Reheat gently and serve immediately, with the sauce spooned over and around the steaks. Garnish with sprigs of fresh herbs. Sautéed potatoes and a green vegetables make very good side dishes.


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