Ingredients:
1 (4 lb) rump roast or 1 (4 lb) boneless bottom round roast
4 -5 cups breadcrumbs
2 -3 eggs
3 -4 tablespoons water
1 tablespoon garlic powder
1 tablespoon salt
1/2 cup grated cheese
oil ( for frying)
Directions:
Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
This recipe is nice because it’s sliced thin, it’s always tender so you can get away with using a little cheaper piece of meat.
If you can’t get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
Mix the eggs and water in a large bowl.
On a LARGE sheet of foil–mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste–these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
If you run out of egg or bread crumb mixture just make a little more.
Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
Drain on paper towels.
Add more oil to the pan as needed.
Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.
Servings: Serve
Time preparation: 20 min.
Time total: 23 min.