1 kg sirloin steaks, thinly cut (fat trimmed)
2 cups sliced onion (thin rings)
1 tbsp crushed garlic
2 red tomatoes (halved, grated, skin discarded)
1/2 cup grated carrot
250 gm fresh button mushroom (roughly chopped or sliced)
100 ml dry red wine
1 tbsp balsamic vinegar
2 tbsp olive oil + 30 gm butter
Salt + pepper + thyme + 7 spices
Heat a large non-stick skillet on high. Add steaks to sear and slightly brown; in one layer and on both sides. Remove by means of a pair of tongs. Lay aside on a wide dish. Add butter and oil. Stir in onion rings, to brown and caramelise. Add seasoning. Stir until fragrant. Gently stir in garlic. Add tomato and carrot. Stir to combine and ooze out its juices. When bubbly add wine, vinegar and mushroom. Combine stirring gently to mix. When boiling, add steaks, lower heat to medium-low, cover and allow to gently simmer; checking occasionally for dryness. No hot water addition is necessary unless released waters dry out. When steaks are done, remove on to a plate; to rest. When sauce comes to a boil, remove away from heat. Allow to rest for a few minutes; then serve on top of the steaks, aside with roasted, grilled or sautéed vegetables and/or a potato mash.
A version of this article appears in print in the 23 June, 2022 edition of Al-Ahram Weekly.