This yummy filling can be used in buns/sandwiches/rolls. I love using this filling in my ‘Steak and Onion Foldovers’
- 1 kg rump steak, cubed
- salt as needed
- 1 tsp garlic paste
- 1 tsp ginger paste
- black pepper powder as needed
- 5-6 red onions (approx half a kg)
- 2 tbsp butter/margarine
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1-2 tbsp chopped fresh coriander
- 1-2 chopped green chillies
- juice of half a lemon
Boil the rump steak cubes in a pressure cooker with half tsp each of salt, garlic, ginger and black pepper powder until the meat is tender (about 35 mins or a bit more) Try to use just enough water to cook the meat, the less water used the better, because all the flavour is retained in the meat itself this way.
Once cool, drain then shred the steak using the flat end of a spoon. Set aside. If there was any soup/broth leftover from the boiling, do not discard. We will use it when preparing the mixture later.
Peel the red onions (white are fine too but I prefer red coz they are sweeter and give a nicer overall taste to the dish). Make two deep gashes in it to form quarters, but don’t cut it right through. Slice these onions using an onion slicer or mandoline so you have small pieces of thinly-sliced onions.
In a deep pan, heat the margarine or butter. Add the sliced onions and sauté until onions are soft (but be careful NOT to brown them. They should just turn into a nice translucent color).
Add crushed cumin powder, turmeric powder and about 2 tsp. black pepper powder. Stir for a bit, then add the shredded steak and freshly chopped coriander, half tsp. garlic and ginger paste and the chopped green chillies. Cook for about 10-15mins on low heat, adding a bit of the retained soup whenever you feel the mixture is getting a bit too dry (it should be slightly towards the moist side). Adjust salt/pepper to your preference and in the lemon’s juice into the mixture. Stir then turn off the heat and sprinkle garam masala.
Use as needed! 🙂