2 - 3 1/2 lbs. rump steak, cut into 6-8 serving slices and trimmed
salt & pepper
4 tablespoons unsalted butter, chilled
2 lbs. boiling potatoes, peeled and sliced (or as many as you need to fill the dish) [I've used russet before]
well-flavored beef stock to cover the meat and potatoes
equal parts butter and flour (see step #7)
Preheat the oven to 275 degrees farenheit. Choose a sturdy, heat-proof casserole dish.
Beat the steaks with a mallet, and season each side with salt and pepper.
Thinly slice the butter, then cover the bottom of the casserole dish with the slices. Next cover the butter with a layer of meat and cover the meat with a layer of potato slices. Repeat meat and potato layers until dish is filled.
Pour the stock over all.
Cover tightly and cook in the oven 2 1/2 to 3 hours, until the meat is tender. Stock may need to be added to keep the top from drying out.
When finished cooking, pour the liquid into a measuring cup, and skim.
Heat in a saucepan gently until almost boiling, then add 1 1/2 tablespoons of butter and 1 1/2 tablespoons of flour for every 1 1/4 cups of liquid. (If you need more liquid to cover the steaks, just add some more beef stock.) Simmer for a few minutes to thicken.
Pour liquid over meat and potatoes and serve piping hot!
Adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye.