Serves 4 - 8
700 g raw rump steak or any lean stewing steak, minced
1 tsp chopped parsley
1 tsp dried mixed herb
a little grated nutmeg
salt and pepper
2 eggs
1 tbsp plain flour (All purpose) for dredging
1/3 cup (75 g) or dripping (fat from roasted meat) or 75 ml oil
250-350 ml Espagnole sauce
for the garnish
2 medium sized onions
1 3/4 cup (200 g) flour for coating
1. Put the meat into a bowl. Add the herbs, nutmeg, and salt and pepper to taste, and mix well.
2. Separate one of the eggs, reserve the white, and add the yolk to the other egg.
3. Beat the whole egg and yolk until liquid, add to the meat and mix well to bind the mixture.
4. Divide the mixture into 6 portions and shape into round cakes 7cm in diameter. Dredge lightly with flour.
5. Heat 25 g of the fat or 25 ml oil in a frying pan and fry the 'steaks' for about 7 minutes on each side or until cooked through; then drain.
6. Transfer to a warmed serving dish and keep hot.
7. Skin the onions for the garnish, and slice them thinly.
8. Separate the onion rings and coat them with flour.
9. Whisk the remaining egg white until stiff.
10. Dip the onion rings into the egg white and then again into the flour.
11. Heat the remaining fat in the frying pan and fry the onion rings until golden-brown and crisp.
12. Remove with a perforated spoon and drain on soft kitchen paper.
13. Serve the Vienna Steaks garnished with the onion rings.
14. Serve the Espagnole Sauce separately.
