Easy recipe Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe

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five hundredg beef (Recipes by ingridients beef) rump steak, thinly sliced two garlic (Recipes by ingridients garlic) cloves, crushed one tablespoon olive oil (Recipes by ingridients olive oil) one brown onion, finely chopped two tablespoons balsamic vinegar four anchovy fillets, drained, finely chopped one tablespoon capers, rinsed, drained, coarsely chopped eighty-fiveg (one/two cup) pimento-stuffed green olives, drained, thickly sliced two tablespoons chopped fresh basil (Recipes by ingridients basil) leaves one tablespoon chopped fresh continental parsley Cooked polenta, to serveStep one Combine beef (Recipes by ingridients beef) and garlic (Recipes by ingridients garlic) in a bowl. Heat one teaspoon of oil in a frying pan over high heat. Cook one-third of beef (Recipes by ingridients beef) mixture for two-three minutes or until browned. Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe. Transfer to a plate. Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe. Repeat, in two more batches, with two teaspoons of the remaining oil and the remaining beef (Recipes by ingridients beef) mixture. Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe. Step two Heat remaining oil in pan over medium-high heat. Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe. Cook the onion, stirring, for five minutes or until soft. Add the vinegar, anchovy, caper and beef (Recipes by ingridients beef) mixture. Beef With Balsamic Vinegar, Olives, Capers Anchovies Recipe. Cook, stirring, for one-two minutes or until heated through. Stir in the olive. Top with basil (Recipes by ingridients basil) and parsley. Serve with polenta..