Steak and Onion Jacket Potato

INGREDIENTS

• 2 x 225g (8oz) Potatoes, scrubbed
• 1 x 15ml spn (1tblspn) Vegetable oil
• 2 Large Onions, sliced
• 175g-225g (6-8oz) British rump steak, cut into strips
• 1 x 15ml spn (1 tspn) Dijon mustard
• 4 x 15ml spn (4 tblspn) Red wine
• Salt & freshly ground black pepper
• Freshly chopped parsley to serve

METHOD

1. Scrub the potatoes and place in the oven for 1¼ hours or until soft throughout.

2. After the potatoes have been cooking for 45 minutes heat the oil and gently fry the onions until golden brown and soft (this should take about 15 minutes).
3. Increase the heat, add the steak and fry for 3-4 minutes or until cooked.
4. Stir in the mustard, wine and seasoning, and continue to cook for 1 minute.
5. When the potatoes are cooked cut them almost in half lengthways and spoon in the steak and onion filling.
6. Serve immediately with freshly chopped parsley

TIP

Instead of steak, try filling the jacket potato with a chicken or vegetable stir-fry.

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