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- Rump Steak with Sun-Dried Tomato Gravy and Baked Parsnip Fries
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Ingredients
- 4 rump steaks
- 6 tbsp of extra virgin olive oil
- 750 g of parsnips, trimmed, peeled and cut into thin strips
- 1 knorr rich beef stock pot
- 1 tbsp of gluten-free flour or corn flour
- 1 tbsp of sun-dried tomato paste
- 240 g of sun-dried tomatoes, drained (optional)
- 3 bay leaves
- 1 tbsp of thyme, leaves roughly chopped
- 240 g of baby spinach