Rump steak gratinated with cheese

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes, place them one after the other on a tablespoon and cut them crosswise at close intervals. Put the potatoes on a baking tray and sprinkle with 3 tablespoons of oil. Sprinkle with breadcrumbs and salt.

2. 2

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes. Peel onions and cut into slices. Clean, wash and cut the peppers into rhombs. Heat fat in a pot, fry onions and bell peppers in it, add 1/8 litre stock, bring to the boil and stew for about 12 minutes at low heat.

3. 3

   Dab the meat dry and cut the fat edges at a distance of 1 cm. Heat the remaining oil, fry the steaks in it for about 2 minutes on each side, season and remove from the pan. Drain the mozzarella, cut into slices and place on the steaks.

4. 4

   Add the steaks to the potatoes 5 minutes before the end of the cooking time, with gratinated potatoes. Add the remaining stock and tomato puree and bring to the boil, season to taste. Wash thyme, pluck leaves from the stems and, except for a few leaves for garnishing, add to the drained vegetables.

5. 5

   Arrange fan potatoes, vegetables, rump steaks au gratin and tomato sauce on plates. Serve sprinkled with the remaining thyme leaves and coarse pepper.