ingredients
serves 6
2 tablespoons olive oil
1/ cup white wine vinegar
3/4 cup dry white wine
Finely grated rind of 1 lemon
1/4 level teaspoon cayenne pepper
1 large onion, peeled, halved and thinly sliced
2 bay leaves
2 pound rump steak with fat removed, cut into six pieces
1 level tablespoon raw sugar
2 level tablespoons All purpose flour
1 level tablespoon tomato puree
3/4 cup beef stock
1/8 level teaspoon salt
2 medium mangoes, peeled, stoned and sliced
method
OVEN: Preheat to 160°C (325°F)
1. Mix half the oil with the vinegar, wine, lemon rind, cayenne pepper, onion and bay leaves in a shallow glass or china dish. Put in the steak and turn it over to coat it well with the marinade. Cover the dish and refrigerate for 24 hours, turning the meat from time to time. Lift the meat onto kitchen paper to drain. Take the onion and bay leaves out of the marinade and set aside. Strain and keep the liquid.
2. Heat the remaining oil over a gentle heat in a flameproof casserole. Sprinkle in the sugar, let it dissolve and as soon as it begins to brown, put in the pieces of steak and brown them all over. Lift the meat onto a plate and set aside.
3. Cook the onion in the casserole over a moderate heat for 1 minute, then stir in the flour and cook for 1 minute. Gradually mix in the marinade liquid, tomato puree and stock. Put back the bay leaves, add the salt and bring the sauce to the boil, stirring continuously.
4. Put the meat back in the casserole along with any juices from the plate. Stir in the mango, cover the casserole with a tightly fitting lid, or foil, and cook in the heated oven for about 45 minutes, or until the meat is tender.
Remove the bay leaves before serving. Serve the sweet and sour beef with broccoli and rice flavoured with thyme. You can use chuck steak instead of rump for a less expensive dish; increase the time in the oven to 2 1/2 hours, adding the mango for the last hour.
