Nothing like freshly made hot roast beef rolls lavishly smothered with onion gravy. Add a side serving of crispy fried onion rings and potato chips and you’re ready to party.

Ingredients

• 500 Grams of Rump Steak
• 5 Large Onions
• 4 Cloves of Garlic
• 4 Crusty Bread Rolls
• 2 Cups of Hearty Beef Stock
• 375 Milliliters of Beer
• 1½ Cups of Plain Flour
• ¼ Cup of Red Wine
• 1 Tablespoon each of Cracked Black Pepper, Olive Oil, Hot English Mustard
• ½ Teaspoon of Baking Powder
• Vegetable Oil for Frying
• Freshly Ground Sea Salt and Freshly Ground Black Pepper for Seasoning
• Freshly Ground Sea Salt for Serving

Method

1. Peel and slice the onion into rings with 1 onion being very thinly sliced (for the gravy) and the others medium thick (for the crispy onion rings)
2. Crush the garlic (use a garlic press)
3. Drizzle oil over the steak and sprinkle both sides with freshly ground black pepper and half of the garlic then place in refrigerator to let the pepper permeate the meat for 20 minutes

Preparing the Batter

Use a large mixing bowl and add in all except 2 tablespoons of the flour, the baking powder, freshly ground salt and beer. Whisk until the batter becomes really smooth.

Cooking the Steak

1. Preheat a conventional oven to 180 degrees C or 160 degrees C for a fan forced oven
2. Sear both sides of your seasoned steak in a hot frying pan for 30 seconds or so (cast iron ones or the Bar-B-Q hot plate work best). Since we are going to be placing the frying pan into the oven don’t use one with a plastic handle.
3. Transfer the steak still in the frying pan to the oven and cook for 15 to 20 minutes
4. When ready remove steak from frying pan and place on a plate and lightly cover with aluminum foil to rest for 10 minutes or so

Making the Gravy

1. Place pan you cooked the steak in with all of the pan juices still in it over medium heat
2. Now add the thinly sliced onion rings the rest of the garlic. Cook until the onions have softened somewhat.
3. Then add 2 tablespoons of flour and continue cooking until the flour has just begun to turn brown (about 2 minutes). Remember to stir continuously as you do so.
4. Gradually stir in the wine, the beef stock and mustard. Stir constantly and take care to ensure that you loosen any bits of the browned meat or onions that may at this stage be trying to stick to the bottom of your fry pan. Continue cooking until the gravy has thickened and is smooth.
5. Turn the heat down a bit and let the gravy gently simmer for another 5 minutes or so. Give it the occasional stir. At this point you may add extra water or stock to ensure that the gravy is of the desired consistency.
6. Once done season to taste with freshly ground sea salt and freshly ground black pepper

Frying the Onion Rings

Add 10 Centimeters (about 4½ inches) of oil to a wok or saucepan and heat to 185 degrees C.

1. Dip onion rings one at a time into the beer batter and turn to ensure they are evenly coated in batter
2. Transfer and cook onion rings in batches in the frying oil until they become all crispy and golden (about 2 to 3 minutes)
3. Once cooked take each batch of fried crispy golden onions rings out of the oil and place on absorbent paper towels to drain

Serving

1. To serve, slice beef thinly
2. Cut crispy bread rolls into foldout halve lengthways and butter if desired
3. Place a layer of sliced beef onto both inside halves (the buttered side) of each crusty buttered bread roll and drizzle with gravy
4. Slide in a layer of onion rings and some potato chips then drizzle with a little more gravy
5. Serve with side servings of crispy onion rings and fried potato crinkle/straight-cut/steakhouse- cut chips or French fries

Yield and Additional Serving Tips

This recipe will yield four adult-sized crusty bread rolls loaded with beef and onion gravy.

Side Dishes – You might even consider preparing a simple but healthy side salad and coleslaw. Just don’t feel too put out if everyone gorges on the roast beef rolls, gravy, onions and chips.

Condiments – Remember to have plenty of ketchup, steak sauce, grated cheese and additional salt and pepper on hand for those inclined to go that extra yard.

Stretching a Meal

If; for whatever reason, the need ever arises to stretch the meal further to cater for second helpings or the sudden arrival of want to be dinner guests you should have no trouble stretching this recipe to cater for from 8 to 10 rolls in the following way:

Thinner Slices – Slice the roast beef as thinly as possible

Increase Relative Quantity of Gravy and Side Dishes – Be far more generous with the onion gravy and side dishes.

Runnier Gravy – You might consider making the gravy a little more on the runny side. Remember that people preoccupied with licking the gravy as it oozes out of their roll rather than letting it drip onto their clothes rarely; if ever, notice the reduction in the amount of beef in the roll if you ensure that the beef actually covers the entire roll surface and you apply additional gravy when you load the rolls.

Accompaniments and Side Dishes – Coleslaw and potato salad serve as a valuable cook’s friends here; as do a freshly tossed green salad or a bean salad.

Made Not Self-Serve – Unexpected dinner guests is one scenario in which it is best for you to load the bread rolls with ingredients. Hungry people tend to be rather selfish when it comes to loading their own rolls. So; from the perspective of a hunger satiating experience for one and all it would be for the best if you were to load the rolls with beef, gravy and other fillings.

Subtle Manipulation – Ask questions like “Bob how much cheese would you like on your roll” and “Bill do you want two or four crispy onion rings on your roll” or “Jane do you want chips or French fries in your roll”. After this subtle manipulation go ahead and add heaps of gravy. Serve loaded rolls on a plate with a helping of side dishes (onion rings, salads, chips, fries etc).

Self-Serve – Place extra helpings of your side dishes onto table so that those inclined can self-serve additional portions.

But above all enjoy!