6 clean rump steaks
2 fresh parsley bunches, cut into 6 parts
1 tablespoon of butter
1 chopped onion
1 cup of tomato sauce
Salt, black pepper, and thyme to taste
6 clean rump steaks
2 fresh parsley bunches, cut into 6 parts
1 tablespoon of butter
1 chopped onion
1 cup of tomato sauce
Salt, black pepper, and thyme to taste
Use a meat mallet to pound the steaks
Season the steak with salt and black pepper
Place two parsley sprigs on each steak and sprinkle with thyme
Roll up each steak like a roulade and secure with toothpicks or string
Set aside
Melt the butter and sauté the onion
Add the steaks and cook until browned
Add the tomato sauce, season with salt to taste, and simmer until tender
If needed, add hot water.
