ingredients
serves 4
2 tablespoons Butter
1 small onion, chopped
2 tablespoons fresh, white breadcrumbs
1/2 cup mushrooms, diced
2 teaspoons freshly chopped parsley
pinch mixed herbs
salt and pepper
1 small egg, well beaten
4 slices rump steak about 2 pound
1/4 cup flour, seasoned with salt and pepper
2 tablespoons Butter
2 tablespoons oil
2 tablespoons tomato puree
1/2 pint beef stock
1 bayleaf
2 small cartons natural yogurt
1 onion, sliced
1 tomato, sliced
1/2 cucumber, sliced
chopped chives
method
1. Preheat oven to moderate, 180°C (350°F).
2. Combine together butter, onion, breadcrumbs, mushrooms, herbs and seasoning. Bind with egg.
3. Spread over the steaks, roll up and secure with string or wooden cocktail sticks. Roll in flour.
4. Melt butter with oil in pan. Brown the meat on all sides, then gradually add tomato puree, stock and bayleaf. Cover.
5. Simmer gently for 30 minutes then transfer to a casserole and place in centre of oven for 1 1/2 hours.
6. Remove meat from casserole to serving dish.
7. Stir yogurt into liquor, then reheat without boiling.
8. Pour sauce over meat and serve with a salad of sliced onion, tomato and cucumber garnished with chopped chives.
