The Sautéed Beef, Onion and Mushroom Pita Pocket recipe is an easy to fix yet substantial lunch every occasion.
This Sautéed Beef, Onion and Mushroom Pita Pocket recipe can come very handy when you need to fix a quick, relatively light yet still substantial lunch for your audience. And when prepared with the secret ingredient, this recipe can win over even the most toughest crowd. What is the secret ingredient? Just a hint of TLC.
Feeds 6 people
- 300 g of Beef rump – lean, well trimmed
- 200 g of white mushroom – cleaned
- 1 Onion – thinly sliced
- 4 tablespoons of oil
- salt , pepper
- Fresh parsley
- Spur basting sauce
- 1 packet of pita bread from local food market
- 1 packet of potato crisps (salted or flavoured)
Clean and wash the beef rump, then cut it into 3-4 cm long strips. Season it with salt. Heat up a large pan to medium to high heat and add the 2 tablespoons of oil to it. Add the rump trips to the pan and sear the beef until it gets a bit brown on the outside (shouldn’t take longer than a minute or 2). Put the pan aside, but keep it warm until used again.
Cleaning and cutting the mushrooms into approx. 4 mm slices. Clean and slice the onion as well. Then heat up another pan on medium heat with 2 tablespoons of oil. Add the mushrooms and onions to the pan, and season it with salt pepper as needed, and add the fresh parsley as well. While frequently stirring, cook it for about 7 – 8 minutes (until it’s fork tender).
When ready, add the already cooked beef and about 150 ml of the Spur basting sauce to the lot. Continue to sauté until the beef is done to your liking. Before removing the pan from the heat, add some more seasoning if needed, and add hint more of the fresh parsley.
Heat up the Pita bread either in an oven (on 160 degrees for about 5 minutes), or even in a toaster (cut them in halves – toast them just until it gets a bit golden brown on the outside).
Cut the Pita in half moon shape, and fill them with the beef sauté. Serve it with the potato crisps and some garnish if needed.
Find more tantalizing recipes like this Sautéed Beef, Onion and Mushroom Pita Pocket recipe from the By Bush Telegraph Lodge kitchen.
Photo credit: Antal Ujvari