Rump steak in parmesan casing

Pat Ware
4 5
50 mins
50 mins


Servings: 4
  • 3 Eggs (Gr. M)
  • 200 g Parmesan (piece)
  • 4 Rump steaks (approx. 150 g each)
  • 2 Onions
  • 2–3 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (425 ml) Cherry tomatoes in
  • 7-10 Tbsp tomato juice or chunky tomatoes
  • 1 TEASPOON Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Sweet peppers
  • 300 g Macaroni
  • 3-4 heaped Tbsp Flour
  • 3-4 Tbsp clarified butter
  • 1⁄2 bunch/pot of basil


  1. 1

    Beat the eggs. If necessary, scrape off some shavings of the Parmesan cheese to sprinkle on the eggs, grate the rest finely and stir into the eggs. Dab the meat dry, cut the fat edge several times and possibly beat the steaks a little flatter.

  2. 2

    Peel and finely dice the onions and garlic. Heat the oil in a pot. Sauté onions and garlic in it. Sweat tomato paste briefly. Deglaze with tomatoes and juice and 150 ml water. Bring to the boil and stir in the stock.

  3. 3

    Simmer for 5-10 minutes. Season with salt, pepper, 1 pinch of sugar and paprika. Keep covered and warm.

  4. 4

    Cook the pasta in plenty of boiling salted water for about 10 minutes. In the meantime season steaks with salt and pepper. Turn first in flour, then in the egg and cheese mixture. Press the breadcrumbs lightly. Heat clarified butter in a large pan.

  5. 5

    Fry the meat for 3-4 minutes on each side over medium heat until golden brown.

  6. 6

    Wash the basil, shake dry, pluck the leaves and cut them finely if necessary. Stir into the tomato sauce. Drain the pasta and mix with the sauce. Serve with the steaks and sprinkle with Parmesan shavings.

Nutrition Facts

840 kcal
67 g
33 g
63 g

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