This is an adaptation of a traditional recipe from the American West, which is a great beef-producing area. Serve with piping hot baked potatoes.
2 eggs, lightly beaten with
1 teaspoon salt
3 oz. fine dry breadcrumbs
6 rump steaks, approximately
3 oz. butter
1 oz. butter
1 medium-sized onion, finely chopped
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
8 black peppercorns, crushed
1 teaspoon prepared American mustard
First, make the sauce. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or-until it is soft and translucent but not brown. Add the tomato puree, Worcestershire sauce, peppercorns and mustard and stir well to mix. Reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat. Pour the sauce into a warmed sauceboat and keep hot while you fry the steaks.
Place the egg mixture and the breadcrumbs on two separate plates. Dip the steaks first in the eggs and then in the breadcrumbs, shaking off any excess.
In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks. Fry for 2 minutes on each side. Reduce the heat to low and fry for a further 2 minutes on each side. This will produce rare steaks. For well-done steaks, double the cooking times.
Remove the pan from the heat. Transfer the steaks to a warmed serving dish and serve immediately, with the sauce.