Slow Cooked Rump Steak With Onion Gravy

Ingredients

• 2 rump steaks (thick cut)
• 1 oz butter
• 2 onions
• 1 pint button onions, boiled
• 1.5 cups liquid from boiled onions
• 12 black peppercorns
• Salt to taste
• 2 oz butter
• 2 tbsp flour
• 1 tbsp red wine (optional)
• 1 tbsp mushroom ketchup
• 0.5 tsp salt
• 0.25 tsp ground black pepper

Method

1. 1 Ensure steaks are uniform thickness. Melt 1 oz butter in a stew-pan with 2 onions.
2. 2 Add steaks to the pan and fry over low heat for 5 minutes per side.
3. 3 Add the boiled button onions and their cooking liquid to the pan. Add peppercorns and salt.
4. 4 Simmer gently for 1.5 hours. Strain off about 1.5 cups of the cooking liquid to use as sauce base.
5. 5 In a separate pan, melt 2 oz butter and stir in flour to make a paste. Add wine and ketchup if using.
6. 6 Gradually whisk in the reserved cooking liquid. Boil for 15 minutes, skimming and straining.
7. 7 Serve steaks and onions, pouring the strained gravy over the top.