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Funny Bosniak "Veseli Bosanac"

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Ingredients for 4 servings:

  • 4 rump steaks, 250g each
  • 4 slices of cooked ham, diced
  • 4 slices feta cheese, shepherd’s or sheep’s cheese, diced
  • 4 tbsp herbs of your choice (possibly frozen herbs of Provence)
  • Salt
  • pepper
  • possibly spice mix, (Vegeta)
  • Lard, for frying, or oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Stuffed rump steak

Butterfly the steaks (I like to have the butcher cut a pocket into them). Fill with feta, a tablespoon each of herbs, and cooked ham, and secure with toothpicks. Season on all sides and sear in hot oil or lard for 6-8 minutes on each side. Return to the oven at 90-100 degrees Celsius and let it cook until cooked to your desired doneness. (I wrap the steaks in aluminum foil to retain the delicious meat juices.) We like to serve them with fried potatoes or French fries and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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