RUMP STEAK WITH AN AMARULA AND MUSHROOM SAUCE, POTATO ROSTI, BABY SPINACH AND CARAMELISED ONIONS
Ingredients
Steak:
- 4 rump steaks
- Salt and pepper to taste
- Oil/butter, for frying
Baby spinach:
- 2 bags baby spinach
- 2 cloves garlic, crushed
- Butter, for wilting
- Salt, to taste
Rosti:
- 6 large potatoes, grated
- 2 large onions, grated
- Salt and pepper to taste
- 2 eggs
- 2/3 Tbsp fine breadcrumbs
- Oil, for semi-deep frying
Caramelised onions:
- 3 large onions
- Salt, to taste
- Oil/butter for caramalisation
Mushroom sauce:
Make white sauce your own way or:
- 200g white mushrooms, sliced
- 1 Tbsp Butter
- 1 Tbsp Flour
- 400 ml milk
- 100 ml Amarula
- Salt and pepper to taste
Method
Start with the mushroom sauce:
1. Brown the sliced mushrooms in a pan.
2. Melt butter. Add flour. Whisk furiously. Once lumpy. Add some milk. Whisk. Lumpy. More milk. Lumpy? More milk…. Until you have a gorgeous, smooth sauce. You can add more or less milk, just see how it goes. Add browned mushrooms and set aside.
Let’s get those onions done:
3. Add sliced onions to a pan on a low to medium heat, and fry slowly until they are golden brown. Set aside.
Rosti, you say?
4. Grate the potatoes and onions. Put them in a clean dish towel, head over to the sink and squeeze out all the liquid. You’ll need to do this a few times to get rid of all the liquid.
5. Place in a bowl, add the eggs, breadcrumbs, salt and pepper and mix. Take a handful and shape into a burger patty shape. Them fry very slowly on a low heat. You need to fry these slowly, so the rosti cooks through.
Feed me meat:
6. Season the steak lightly with salt and pepper and fry, preferably on a griddle pan.
And greens:
7. Add garlic and butter to a hot pan. Throw in the spinach, in two batches if need be, and wilt the spinach.
Serve the rump steak, covered in the Amarula and mushroom sauce, with the potato rosti, baby spinach and caramelised onions.
Serves 4
AMARULA-STYLE MEAT AND VEG COMBO WINS HERITAGE DAY CONTEST
That South Africans love their meat was affirmed by the overwhelming number of beef, lamb, ostrich, chicken and game recipes submitted by bloggers for the Amarula Heritage Day competition. There were even dishes involving biltong, boerewors and of course, many puddings, (especially bread and butter puddings) cupcakes and koeksisters.
According to Christelle Bester, Amarula’s SA marketing manager, the judges had expected many recipes for desserts and confectionery but were surprised and delighted by the imaginative use of the country’s favourite marula cream drink in such a wide range of dishes.
“Amarula is so well-entrenched in the South African public consciousness we thought it would be fun to give food, drinks and lifestyle bloggers the opportunity to find a way to express that in a dish suitable for celebrating Heritage Day.”
The winning entry was a rump steak, served with an Amarula and mushroom sauce, potato rosti, baby spinach and caramelised onions, submitted by Kayli Vee Levitan of Food Blog Cape Town (www.food-blog.co.za).
