Filling and nutritious food for the winter.
You will need:
500g rump steak
2 large brinjals
½ finely chopped onion
1 tin tomatoes, halved
1 packet brown onion soup
1 tablespoon finely chopped sage leaves
1 teaspoon cumin
1 teaspoon coriander
2 finely chopped cloves of garlic
4 tablespoons butter
4 tablespoons flour
2½ cups milk
Salt and pepper to taste
Preheat the oven to 180ºC.
Peel and slice the brinjals. Pack on an oven plate and bake for approximately 10 minutes until the slices start colouring at the edges.
Dice the rump steak.
Fry the diced rump steak and onion in a pan with a bit of oil. Add the sage, cumin, coriander and garlic. Fry the rump steak and spices until the rump steak is golden brown in colour. Add the tomatoes and brown onion soup.
Add half a cup of water to the stew.
Simmer for approximately 10 minutes.
Make a white sauce with the butter, flour, milk, salt and pepper. Stir continuously until the sauce starts to thicken.
Pack a layer of brinjals in an oven dish. Spread a layer of the rump steak and tomato mixture on top of the brinjals.
Pour a layer of the white sauce over the rump steak-tomato mixture.
Repeat the whole process once so that the white sauce forms the top layer of the dish.
Bake in the oven for 10 minutes for 20 minutes.
Serve with crisp bread.