Swiss Rump Steak Recipe

Preparation

Spread the steak over a cutting board and remove all the grease. Place the slices of bread in the middle, sprinkle the povenza herbs. Over the bread spread the cheese slices and onions. Add salt and pepper, roll up and tie with a thing cotton string.

Heat the butter and oil in a pan, and sauté the meat. Pass onto a baking pan and sprinkle with the broth and wine.

Bake at 180C for 1 hour, Bathing the meat with the liquid every 20 min. When it’s done, take out the meat and keep hot.

Heat the liquid and add the mushrooms, cook for 2 minutes. Mix the cornstarch in the milk cream and add to the mushrooms to thicken the sauce.

Serve the meat cut in slices covered with the sauce. Accompanied with baked potatoes.

Ingredients

1 large rump steak

2 buttered bread slices without crust

1 tbspn provenza herbs

60 gr cream cheese

2 minced onions

Salt & pepper

2 tbspn butter

1 tbspn oil

1 cup beef broth

1 cup white wine

1 tbspn cornstarch

3 tbspn milk cream