We hope you’ve already got your Heritage Day feast planned — but if not, this one’s worth clearing the calendar for. It comes straight from Amarula, and it’s not just any recipe: it’s the winning dish from Amarula’s own Heritage Day cooking competition a long time ago, but still is a winner in my home.
So we hope you’ve already got your Heritage Day feast planned — but if not, this one’s worth clearing the calendar for. It comes straight from Amarula, and it’s not just any recipe: it’s the winning dish from Amarula’s own Heritage Day cooking competition.
This is an awesome recipe, it is a rich rump steak smothered in an Amarula and mushroom sauce, plated with golden potato rosti, wilted baby spinach and sweet caramelised onions. It’s hearty, indulgent, and thoroughly South African — exactly what Heritage Day calls for. TRY IT!
Serves 4 | Prep: 45 min | Cook: 30 min | Total: 75 min
Ingredients:
Steaks
- 4 rump steaks
- salt and pepper to taste
- oil/butter for frying
Baby Spinach
- 2 bags baby spinach
- 2 cloves garlic crushed
- butter for wilting
- salt to taste
Rosti
- 6 large potatoes grated
- 2 large onions grated
- salt and pepper to taste
- 2 eggs
- 2-3 tbsp fine breadcrumbs
- oil for semi-deep frying
Caramelised Onions
- 3 large onions sliced
- salt to taste
- oil/butter for caramelising
Mushrooms Sauce / Or make a white sauce our own way
- 200g white mushrooms sliced
- 1 tbsp butter
- 1 tbsp flour
- 400ml milk
- 100ml Amarula
- salt and pepper to taste
Instructions:
Brown the mushrooms, then make a roux with butter and flour, whisking in milk gradually until smooth. Stir in the Amarula and mushrooms. Caramelise the sliced onions slowly in a separate pan. Grate the potatoes and onions, squeeze out excess liquid, mix with egg and breadcrumbs, and fry into rosti patties over low heat. Season and fry the steaks to taste. Wilt the spinach with garlic and butter. Plate the steak topped with mushroom sauce, alongside the rosti, spinach and caramelised onions.
Enjoy!
Rump Steak with Amarula and Mushroom Sauce, Potato Rosti, Baby Spinach and Caramelised Onions
Ingredients
Steak
- 4 rump steaks
- salt and pepper to taste
- oil/butter for frying
Baby Spinach
- 2 bags baby spinach
- 2 cloves garlic crushed
- butter for wilting
- salt to taste
Rosti
- 6 large potatoes grated
- 2 large onions grated
- salt and pepper to taste
- 2 eggs
- 2-3 tbsp fine breadcrumbs
- oil for semi-deep frying
Caramelised Onions
- 3 large onions sliced
- salt to taste
- oil/butter for caramelising
Mushrooms Sauce
Or make a white sauce our own way
- 200g white mushrooms sliced
- 1 tbsp butter
- 1 tbsp flour
- 400ml milk
- 100ml Amarula
- salt and pepper to taste
Instructions
Start with the mushroom sauce
- Brown the sliced mushrooms in a pan.
- Melt the butter, then add the flour and whisk well. Once it goes lumpy, add a splash of milk and keep whisking. Repeat, adding milk a little at a time, until you have a smooth, glossy sauce. Stir in the Amarula, then fold in the browned mushrooms and set aside.
Get those onions going
- Add the sliced onions to a pan over low-medium heat and fry slowly until golden brown and caramelised. Set aside.
Rosti, you say?
- Grate the potatoes and onions. Wrap in a clean dish towel and squeeze out as much liquid as possible over the sink — you'll need to do this a few times to get it properly dry.5. Place the grated mixture in a bowl with the eggs, breadcrumbs, salt and pepper, and mix well. Shape handfuls into patties and fry slowly over low heat so the rosti cooks all the way through.
Feed me meat
- Season the steaks lightly with salt and pepper and fry, ideally on a griddle pan, to your preferred doneness.
And greens
- Heat garlic and butter in a hot pan, then add the spinach (in two batches if needed) and wilt down.
To serve
- Plate the rump steak topped with the Amarula and mushroom sauce, alongside the potato rosti, wilted baby spinach and caramelised onions.