Onion and mushroom puree for rump steak

Name: Onion and mushroom puree for rump steak
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes; 7-10 Tbsp Salt; 200 g small mushrooms; 2 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 Rump steaks (approx. 180 g each); 1/8 l Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 75 g f; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes
7-10 Tbsp Salt
200 g small mushrooms
2 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp Pepper
4 Rump steaks (approx. 180 g each)
1/8 l Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
75 g f
7-10 Tbsp Parsley

Directions

1
Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes
2
Clean the mushrooms, wash if necessary and cut into slices. Peel and chop the onions. Fry them in 1 tbsp. hot oil until crispy, take them out. Fry the mushrooms in frying fat until golden brown. Season with salt and pepper, take out
3
Dab the steaks dry and cut the fat edge several times. Heat 1 tablespoon of oil in the frying fat. Fry the steaks for 3-4 minutes on each side. Season with salt and pepper. Keep warm
4
Heat milk and butter. Drain and coarsely mash the potatoes, stir in the milk. Fold in mushrooms and fried onions. Season to taste with salt and nutmeg
5
Cut the herb butter into slices. Serve the puree and steaks with the herb butter. Garnish with parsley