Rump Steak Casserole with Gorgonzola

Pasta dishes are just always delicious!

Introduction : A very tasty main course. It is very suitable for occasions in which you do not want to stand long in the kitchen, because it is easy to prepare.

Preparation : Make the pasta and rinse it well so it doesn’t stick.

Cut the steak into 2-3 cm cubes. Fry briefly and hot in a frying pan, season with pepper and season with salt. Do not sear through or they will be too dry later.

Grease a gratin dish well. Next, fill it full in the following order.

1st layer of noodles

2nd layer of spinach leaves

Add a finely chopped or pressed clove of garlic to the spinach leaves.

3rd layer of steak

4. layer Gorgonzola

Put the casserole in the oven at 180 C for about 20 min.

Hints: The garlic can be omitted just the same.

The mass of gorgonzola seems a little much but is necessary for it to infuse the entire dish. It should be about the thickness of a finger to cover the casserole.

If the ingredients in the gratin dish (pasta and steak) are still warm, it shortens the time for the gratin.

This casserole is perfect when guests are invited and you don’t want to spend a lot of time in the kitchen. It can be prepared in the morning and only needs to be put on the stove.

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