Rump steak with beans, carrots and vegetables (1 person)

Name: Rump steak with beans, carrots and vegetables (1 person)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Carrots; 200 g Cutting beans; 150 g Potatoes; 7-10 Tbsp Salt; 10 g Butter or margarine; 50 ml Vegetable broth (instant); 1 (approx. 150 g) Rump steak; 1 TABLESPOON Oil; 7-10 Tbsp black pepper; 2 TABLESPOONS Whipped cream; 1-2 TEASPOONS sauce thickener; 2 stem(s) Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Carrots
200 g Cutting beans
150 g Potatoes
7-10 Tbsp Salt
10 g Butter or margarine
50 ml Vegetable broth (instant)
1 (approx. 150 g) Rump steak
1 TABLESPOON Oil
7-10 Tbsp black pepper
2 TABLESPOONS Whipped cream
1-2 TEASPOONS sauce thickener
2 stem(s) Parsley

Directions

1
Peel, wash and slice the carrots diagonally. Clean, wash and chop the beans. Peel and wash potatoes and cook in salted water for about 20 minutes. Heat the fat. Brown carrots and beans in it.
2
Pour on the stock and stew for about 8 minutes. Wash the meat, dab dry and cut the fat edge several times. Fry on each side in hot oil. Season with salt and pepper and fry for another 3-4 minutes on each side.
3
Add cream to the vegetables. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Wash parsley, dab dry, chop and stir into the vegetables. Drain the potatoes. Arrange meat, vegetables and potatoes on a plate.