Brown the sliced mushrooms in a pan. In a separate pan, melt butter, add flour and whisk furiously. Add some milk and whisk some more. If it’s lumpy, add more milk and whisk until you have a gorgeous, smooth sauce. Pour in the Amarula. You can add more or less milk, just see how it goes. Add browned mushrooms and set aside.
Add sliced onions to a pan on a low to medium heat, and fry slowly until they are golden brown. Set aside.
Grate the potatoes and onions. Put them in a clean dishtowel, head over to the sink and squeeze out all the liquid. You’ll need to do this a few times to get rid of all the liquid. Place them in a bowl, add the eggs, breadcrumbs, salt and pepper, and mix. Take a handful and shape into a burger patty shape. Them fry on a low heat. You need to fry these very slowly so that the rösti cooks through.
Add garlic and butter to a hot pan. Throw in the spinach, in two batches if need be, and wilt the spinach. Season the steak lightly with salt and pepper and fry, preferably on a griddle pan.
Serve the rump steak, covered in the Amarula and mushroom sauce, with the potato rosti, baby spinach and caramelised onions.
By Kayli Vee Levitan of Food Blog Cape Town