Herb rice au gratin with rump steak

Name: Herb rice au gratin with rump steak
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 2 Onions; 100 g Cheese (e.g. Gouda or Cheddar; piece); 1 collar Parsley; 1 Chilli pepper (e.g. green); 1 can(s) (425 ml each) Corn; 3 TABLESPOONS Oil; 250 g sour cream; 7-10 Tbsp Grease; 4 Rump steaks (à approx. 175 g); 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

With cheese, corn, parsley and sour cream the side dish becomes a star

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
2 Onions
100 g Cheese (e.g. Gouda or Cheddar; piece)
1 collar Parsley
1 Chilli pepper (e.g. green)
1 can(s) (425 ml each) Corn
3 TABLESPOONS Oil
250 g sour cream
7-10 Tbsp Grease
4 Rump steaks (à approx. 175 g)
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Cook rice in boiling salted water according to package instructions. Peel and chop onions. Grate cheese. Wash parsley, shake dry and chop finely. Clean and wash the chilli and cut into fine rings. Drain the corn.
2
Heat 1 tablespoon of oil in a saucepan. Sauté diced onions in it until translucent. Add rice, half cheese, corn, parsley, sour cream and chili and mix. Put everything into a greased casserole dish and sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 15-20 minutes.
3
Wash the steaks, dab dry and season with salt. Heat 1 tablespoon of oil in two pans. Fry the steaks in this oil from each side for about 3 minutes medium. Wrap them in aluminium foil and let them rest for about 3 minutes. Season with pepper. Serve with the vegetable rice.
4
When resting in the aluminium foil, the meat juice is evenly distributed and does not run out later when cut.