Ingredients serves 5:
2.2 lbs/35.3 oz/1 kg beef rump steak (a longish piece rather than plump), 2 carrots, 2 parsley roots, 1/3 cup celery leaves, 1-2 bay leaves, 1 2/3 cup/4 dl water, 1 teaspoon, salt, 5 oz/15 dkg canned tuna fish packed in oil (measured without the oil), 1/8 teaspoon ground white pepper, 3 tablespoon mayonnaise, 1 1/2 tablespoon mustard, juice of 1/2 lemon, 1 teaspoon capers, 2/3-1 cup/1 1/2-2 dl cooking (thick heavy) cream
Wash the meat whole and place it in a small deep baking dish. Clean the carrots and parsley roots, cut them into long pieces and place them around the meat along with the washed celery leaves. Season with the bay leaves, pour the water over it and salt. Cover with tin foil and bake until tender in a medium hot oven (360°F/180°C) for about 2 hours. During the baking process, turn the meat several times and add another cup or so (2 1/2 dl) additional water, covering the meat each time. When ready, remove the meat and vegetables and set aside. Pour 2/3 cup/1 1/2 dl of the liquid into a blender, or bowl if using a hand-held mixer, and freeze the
rest for another use as it makes excellent soup stock. Place half the cooked vegetables, as you prefer them, into the measured liquid along with the drained tuna and blend. Add the pepper, mayonnaise, lemon juice, drained capers, and adding the cooking cream to make it more creamy. At serving time, slice the cooled meat very thin against the grain and pour the savory sauce over it. Serve with hot toast.
A more economic way to prepare the meat is to prepare a traditional meat soup with the customary vegetables and spices instead of following the original recipe.
The meat will be flavorful and soft as butter this way also and the soup can serve as a delicious base for Italian type sauces.
Preparation time: 3 hours
Calories per serving: 730
Skill: Easy to prepare