Rump steak with baked potatoes and corncob
easy
90 mins
90 mins
Ingredients
- 4 large potatoes (about 200 g each)
- 1 Onion
- 40 g Butter or margarine
- 7-10 Tbsp Juice of 1 lemon
- 2 TABLESPOONS Ketchup
- 1 TABLESPOON Worcester sauce
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp Pepper
- 1 TABLESPOON grated horseradish
- 2 Bay leaves
- 4 Rump steaks (approx. 200 g each)
- 1 can(s) (535 ml, 500 g) Corncob
- 4 Tomatoes (about 50 g each)
- 7-10 Tbsp Salt
- 1 package (200 g) sour cream
- 7-10 Tbsp Chives
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes, rub dry, wrap in foil and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 11/4 hours. Meanwhile peel and finely chop the onion. Heat 20 g fat in a pan and sauté the onion in it. Deglaze with lemon juice and ketchup and mix. Add Worcester sauce, paprika, pepper, horseradish and bay leaf while stirring. Wash the steaks, dab dry and brush with the marinade. Leave to marinate for about 30 minutes. Drain the corncobs. Clean, wash and cut tomatoes crosswise. Lightly brush the marinade off the meat. Grill the steaks, corncobs and tomatoes on a barbecue for approx. 10 minutes, turning occasionally. Spread the remaining fat as flakes on the corncobs and tomatoes and let it melt. Season everything with salt and pepper. Remove the potatoes from the foil, break them open and fill them with sour cream. Serve sprinkled with chives if necessary
- 2
Stacks of plates: IDC
- 3
Cloth: Meyer-Mayor
Nutrition Facts
580 kcal
40 g
23 g
50 g
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