Monkeygland Steak

Ingredients

• 1.2 onions, sliced
• 2.0.5 cup white vinegar, 125 ml
• 3.0.5 cup water, 125 ml
• 4.2 tablespoon Worcestershire sauce, 30 ml
• 5.4 tablespoon tomato sauce, 60 ml
• 6.1 tablespoon golden syrup, 15 ml
• 7.2 teaspoon sugar, 10 ml
• 8.1 teaspoon mustard powder, 5 ml
• 9.1 garlic, crushed
• 10.paprika, generous sprinkling
• 11.fillet steak, 6–7 slices
• 12.teaspoon maizena (cornstarch), 1–2 teaspoons (5–10 ml); for thickening

Method

1. 1.Fry the sliced onions in some oil or fat until just golden.
2. 2.Make a sauce of the vinegar, water, Worcestershire sauce, tomato sauce, syrup, sugar, mustard and the garlic and the paprika.
3. 3.Pour over the onions and simmer for about ¾ hour.
4. 4.Fry the steak quickly on both sides. Season lightly.
5. 5.Remove the steaks from the pan and set aside.
6. 6.Pour the simmered sauce into the pan in which you have fried the steaks and allow it to absorb the meat juices.
7. 7.Thicken sauce with a little maizena.
8. 8.Replace the steaks in the sauce.
9. 9.Cover the pan with a lid and simmer for a few minutes.
10. 10.Place on a platter and serve immediately.

Notes

• Monkeygland Steak is a classic South African dish — the name is a marketing curiosity with no connection to the ingredient. The sweet-sour tomato sauce is the characteristic element.
• 'Maizena' is the South African brand name for cornstarch/cornflour.