Trim a 1 1/2 lb. piece of beef rump of excess fat and veins and cut against grain into thin slices. Pound thin with moistened mallet.

With flat of knife, form portions into oval steaks. Sprinkle with freshly ground pepper, dust with flour, and brown on both sides in several Tablespoons hot fat. 

Sprinkle with a little court bouillon or beef broth, cover, and simmer on low heat several minutes.

Garnish with chopped parsley and serve with mashed potatoes and a seasonal vegetable and salad.