500 grams of rump steak, cut into steaks
1 teaspoon salt
2 tablespoons oil
1 large onion cut into thin strips
1/2 teacup of water
1/2 cup mayonnaise
150 grams emmenthal cheese, cut into small cubes
To taste For sprinkling: chopped parsley
Season the steaks with salt.
In a large skillet, heat the oil.
Add the steaks and fry for 10 minutes or until golden brown on both sides.
Remove from the skillet and keep in a warm place.
Place the onion in the skillet over low heat.
Stir until slightly wilted.
Add half of the water and stir until the bottom of the skillet is released.
Add the mayonnaise and remaining water.
Mix until smooth and form a sauce.
Add the Emmenthal cheese and sprinkle the green smell.
Mix and then serve over steaks.
If you prefer, cut the onion into rings instead of thin strips.
Makes 3 to 4 servings.