1 flameproof casserole dish
1 chopping board
Thinly slice the rump steak. Slice the mushrooms.
Peel and thickly slice the garlic and shallots and do the same with the spring onions.
In a flameproof casserole dish, sauté the beef in butter with the mushrooms, shallots, garlic and spring onions for 5 minutes. Add the burghul, pour in the stock, and season with salt and pepper. Cook for 15 minutes over low heat.
Shred the basil leaves and add them just before serving.
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