Have you ever come across a recipe that looks too easy? You look at it & think there isn't enough in this, I don't know that it could taste that good. That's what happened with this one but something made me use it anyway. Flavor was good & those that had it enjoyed it. I served it over rice with peas, followed by fruit salad & custard.

BEEF AND MUSHROOMS
Yield: 4 Servings

400 g Diced rump
1 large Onion, quartered
Freshly ground black pepper
400 g Button mushrooms
1 cup Red wine
1 Tbsp Tomato paste

Place meat & onion in a pan. Toss lightly over a gentle heat to brown. Add mushrooms, red wine & pepper. Gently simmer 1 1/2 hrs, covered. Stir through tomato paste just before serving, leaving uncovered, simmer a few minutes to thicken slightly.