| 250 g | okra |
| 250 g | rump steaks |
| 2 | onions |
| 2 | chilis |
| 4 tbsp | olive oil |
| ¾ l | water |
| 3 | tomatoes |
| salt | |
| pepper |
Trim the ends of from the okra and slice into rings. Cut the rump steak into large cubes. Peel and roughly chop the onions and chili peppers. Add olive oil, beef, chili peppers, a quarter of the onions, and a quarter of the okra to a large pot. Season with salt and pepper, and sauté over medium-high heat for approx. 10 min.
Meanwhile, fill another pot with water and set it over high heat. Cut a cross into the bottom of each tomato and blanch for approx. 20 sec. Use a slotted spoon to transfer blanched tomatoes to a large bowl filled with cold water.
Peel the tomatoes, discarding the skin, and transfer to a food processor. Blend with the remaining onions until smooth. Add tomato-onion purée to the pot with beef, and add water. Bring to a boil then lower heat, cover, and let simmer for approx. 45 min., or until beef is completely tender.
Add the remaining okra and simmer for another 10 min., uncovered. Serve hot and enjoy!
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