Rump Steak Gratinated with Onions and Mushrooms

Summary

Ingredients

• 2 rump steak (s), á 50 g
• 3 medium onion (s)
• 1 can (s) mushrooms, approx. 50 g or 300 g fresh mushrooms
• 4 slices cheese, Gouda, young or medieval
• 2 slices toast, wholemeal or butter
• salt and pepper
• 1 tablespoon butter or olive oil

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Instructions

1. Toast the 2 slices of toast normally and place on an ovenproof plate or something similar.
2. Cut the onions into rings, drain the canned mushrooms or brush the fresh mushrooms (NEVER WASH) and slice or dice. Fry the onions and mushrooms in the pan with the butter, season a little with salt and pepper, keep warm.
3. Fry the steaks to taste until they are bloody, medium or through frying and season with salt and pepper as well, I recommend medium, because the menu goes back to the oven.
4. Prepare the plates with the toast slices and place the fried steaks on top, spread onions and mushrooms and put the cheese on top.
5. Bake at approx. 200 degrees convection for approx. 10 minutes (until the cheese has melted nicely).
6. The toast serves to ensure that the fat from the meat, onions and mushrooms does not * float * on the plate, but soaks up in the toast.
7. The same goes for pork and poultry!