Rump steak with balsamic mushrooms

Name: Rump steak with balsamic mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Chanterelles; 500 g Mushrooms; 150 g Porcini mushrooms; 1 Onion; 1 Garlic clove; 4-5 Stem(s) Thyme; 4 Rump steaks (approx. 200 g each); 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 2-3 TABLESPOONS Balsamic vinegar; 250 g Schmand; 7-10 Tbsp pink berries; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Chanterelles
500 g Mushrooms
150 g Porcini mushrooms
1 Onion
1 Garlic clove
4-5 Stem(s) Thyme
4 Rump steaks (approx. 200 g each)
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
2-3 TABLESPOONS Balsamic vinegar
250 g Schmand
7-10 Tbsp pink berries
7-10 Tbsp Aluminium foil

Directions

1
Thoroughly clean and sanitize the mushrooms, possibly wash them briefly. Leave chanterelles and mushrooms whole or cut in half, depending on size. Cut the porcini mushrooms into slices. Peel onion and garlic and chop finely.
2
Wash the thyme, dab dry and pluck the leaves from the stems.
3
Dab rump steaks dry and cut the fat edge several times. Heat 2 tablespoons of oil in a large frying pan. Fry the steaks for 1-2 minutes on each side and continue to fry on each side for approx. 3 minutes at medium heat.
4
Season with salt and pepper. Take out, wrap in foil and let it rest for 4-5 minutes.
5
In the meantime heat 2 tablespoons of oil in the frying fat. Sauté the mushrooms in it. Fry onion, garlic and thyme briefly. Season with salt and pepper. Deglaze with vinegar, bring to the boil and simmer for 1-2 minutes.
6
Stir in sour cream and bring everything to the boil once. Season to taste with salt and pepper. Arrange the steaks with the mushroom cream. Sprinkle with pink berries. Goes well with baguette.