Rump steak with mashed potatoes and creamed savoy cabbage

Name: Rump steak with mashed potatoes and creamed savoy cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 (approx. 800 g) cabbage; 3 Onions; 4 Rump steaks (approx. 200 g each); 3 TABLESPOONS Butter; 7-10 Tbsp Pepper; 125 ml Vegetable broth (instant); 200 g Whipped cream; 200-250 ml Milk; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS Oil; 7-10 Tbsp Herbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 (approx. 800 g) cabbage
3 Onions
4 Rump steaks (approx. 200 g each)
3 TABLESPOONS Butter
7-10 Tbsp Pepper
125 ml Vegetable broth (instant)
200 g Whipped cream
200-250 ml Milk
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS Oil
7-10 Tbsp Herbs

Directions

1
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime clean, wash and cut the savoy cabbage into strips. Peel onions. Dice one onion, cut the rest of the onions into rings.
2
Wash the steaks and pat them dry. Cut the fat edge several times. Heat 1 tablespoon butter. Sauté the onion cubes in it. Add savoy cabbage, season with salt and pepper and fry for about 10 minutes. Deglaze with stock and whipped cream, finish cooking for another 5 minutes.
3
Season again. Drain potato water, add milk and 2 tablespoons of butter. Mash the potatoes, season with salt, pepper and nutmeg. Heat the oil. Fry the steaks for 2-3 minutes on each side at high heat.
4
Season with salt and pepper. Fry the onion rings in the frying fat until golden brown. Serve in portions garnished with herbs.