Skip to Content

Opening Hours

Today7.00am - 8.00pm
Sunday7.00am - 8.00pm
Monday7.00am - 8.00pm
Tuesday7.00am - 8.00pm
Wednesday7.00am - 8.00pm
Thursday7.00am - 8.00pm
Friday7.00am - 8.00pm

Balsamic beef

Serves   1
Prep time: 10 mins
Cooking time: 25 mins

Tangy sweet balsamic matches up perfectly with beef and tomatoes to produce a flavoursome, relaxed mid-week meal.





  • 4 Greater Good Washed Agria Potatoes, diced
  • 400-500g Ohakune Brussels Sprouts
  • 2 tsps rosemary leaves, chopped
  • 450g Beef Schnitzel, cut into strips
  • 2 Greater Good Onions, diced finely
  • 2 garlic cloves, chopped
  • 250g Fresh Express Jumbo Flat Brown Mushrooms, sliced
  • 400g Wattie’s Chopped Tomatoes
  • 3 tbsp Delmaine Balsamic Vinegar
  • ALSO NEED: salt, pepper, olive oil


  1. Preheat oven to 180?C.
  2. Mix potatoes and brussels sprouts with a little oil. Season and add 2 tsps rosemary.
  3. Bake in oven for 20 minutes or until cooked.
  4. Heat a little oil in a fry pan until very hot.
  5. Brown the meat quickly. In two or more batches if needed so the meat doesn’t stew. It should be just browned.
  6. Put aside and cover.
  7. Reheat the same pan until very hot.
  8. Cook the onion, garlic and mushrooms for 2-3 minutes.
  9. Turn the heat down a bit.
  10. Add the tomatoes and balsamic and reduce so it thickens.
  11. Season well, then put the beef back in and heat through.
  12. Serve the beef with the potatoes and brussels sprouts.



  • You could add some olives.
  • Chopped parsley is a good addition.
  • Many Italian recipes use rosemary so freeze the left over rosemary to use later.
  • It’s also a good addition to homemade breads.