Rated 5 out of 5 based on 5 votes
- 4 -6 x rump steak
- 1 kg potatoes
- 2 -3 cups plain flour
- 2 L eggs
- 500 g shredded red cabbage
- 1 tspn salt
- 1 L oil for fry
- 4 L fresh carrots ( cut to julliete )
- 3 x red capsicum
- 500 g snow peas
- 50 g butter
- 2 pinches sugar
1)Potatoes peel and cook in boiling water until very soft.Drain and mashed.Next day put in eggs,salt and flour and create the hash.On heavy iron pan put oil and fry the hash on both sides until gold.Keep on paper towel.
2) In to bigger pan heat oil and fry the steak on both sides until soft.Keep warm in saucepan with lid and put in oven for very low heat.
3)Under grill on tray put capsicums,keep in until skin get black on all sides,then put that into plastic bag and leave there until cold.Then peel the skin off and cut to strips.
4)Carrots peel and cook in pan with butter until half cooked, season with salt, then add snow peas and cook 2 – 3 minutes.
5) Red cabbage shred and put in bowl,drizzle with olive oil,season with salt and pinch of sugar and mix well.
Now you can taste everything and see,if anything needed to be added.Serve on a plate.Bonn – appetite.