Rump steak baked with onions and mushrooms

Ingredients for 2 servings:

• 2 rump steaks, 250 g each
• 3 m.-sized onion(s)
• 1 can/n mushrooms, approx. 150 g or 300 g fresh mushrooms
• 4 slice(s) cheese, Gouda, young or middle-aged
• 2 slice(s) toast bread, wholemeal or butter
• salt and pepper
• 1 tbsp butter or olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, tasty, hearty

Toast the two slices of toast and place them on an ovenproof plate or similar. Slice the onions into rings, drain the canned mushrooms, or brush the fresh mushrooms (NEVER WASH) and slice or dice them. Fry the onions and mushrooms in a pan with butter until well-cooked, season with salt and pepper, and keep warm. Fry the steaks until rare, medium, or well-done, as desired, and season with salt and pepper. I recommend medium, as the meal will be going back in the oven. Arrange the slices of toast on the plates and place the cooked steaks on top, scatter the onions and mushrooms on top, and top with the cheese. Bake at around 200 degrees Celsius (convection oven) for around 10 minutes (until the cheese is nicely melted). The toasting helps to absorb the fat from the meat, onions, and mushrooms into the toast instead of floating on the plate. Works the same with pork and poultry!