Rump Steak Wraps
- 4 Tbsps olive oil
- 16 ozs rump Steak (cut into strips)
- 2 Tbsps all-purpose flour
- 1 Tbsp mild Chili powder
- 8 ozs tomato passata
- 1.333 cups Beef stock
- ½ tsp ground Cumin
- ½ tsp Onion salt
- ¼ tsp salt
- 4 Flour tortillas
- 6 scallions (thinly sliced lengthways)
Heat 1 tablespoon oil in a large frying pan. Add the beef strips in batches and cook for 4-6 minutes until browned. Remove from the pan and keep warm.
Heat the remaining oil in the pan and whisk in the flour and chilli powder. Reduce the heat and continue to whisk until lightly browned.
Gradually whisk in the passata, cumin, onion salt and salt. Stir until smooth and simmer gently for about 10 minutes, until slightly thickened. Stir in the steak strips.
Divide the filling between the tortillas and place the spring onions on top. Serve immediately.