Rump steak with an Amarula and mushroom sauce, potato rösti, baby spinach and caramelised onions

Kayli Vee Levitan of Food Blog Cape Town took home the honours in the Amarula Heritage Day competition with this fabulous South African steak recipe.

Serves: Serves 4


6 large, grated potatoes
2 large, grated onions
salt and pepper
2 eggs
2/3 Tbsp fine bread crumbs
oil, for semi-deep frying
2 bags baby spinach
2 cloves crushed garlic
sea salt
200g sliced white mushrooms
1 Tbsp butter
1 Tbsp flour
400ml milk
100ml Amarula
sea salt and black pepper
4 rump steaks
salt and pepper to taste
for frying: oil or butter
3 large onions
sea salt
for caramelisation: oil or butter


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

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