Beef with prune chutney


  • Serves: 4
  • Preparation: 10 min
  • Cooking: 1h10

– 4 beef steaks of 170 g each
– 25 g of margarine
– Salt pepper

For the chutney
– 1 kg of prunes
– 1 glass of water
– 300 g of brown sugar
– 2 Grany Smith apples
– 200 g red onions
– 1 glass of white wine vinegar
– 1 tablespoon of 4 spices mixture
– 1/2 lemon


Peel the onions, slice them.
Wash, plant the apples. Cut them into wedges, remove the heart, without peeling them. Cut into small cubes. Citronner them so that they do not blacken.
In a heavy saucepan, add the apples, onions and prunes.
Add sugar, water and vinegar. Bring to a boil on high heat. Add the spices.
Reduce the fire to a minimum. Let simmer for 1 hour, stirring occasionally.
Melt the margarine slowly in a pan.
Cook the cobbles 3 to 4 minutes on each side. Salt, pepper.
Serve immediately, accompanied by prune chutney.