Rump steak with onion and beer sauce

Name: Rump steak with onion and beer sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Lamb's lettuce; 2 large onions; 1 TEASPOON Flour; 6 TABLESPOONS Oil; 4 Rump steaks (approx. 160 g each); 200 g cherry tomatoes; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp salt, pepper, brown sugar; 250 ml dark ale; 1 TEASPOON Beef broth (instant); 1 TEASPOON Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Lamb's lettuce
2 large onions
1 TEASPOON Flour
6 TABLESPOONS Oil
4 Rump steaks (approx. 160 g each)
200 g cherry tomatoes
3 TABLESPOONS Cider vinegar
7-10 Tbsp salt, pepper, brown sugar
250 ml dark ale
1 TEASPOON Beef broth (instant)
1 TEASPOON Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and drain the salad. Peel onions. Dice 1 finely, cut 1 into rings. Turn rings in flour, fry in 1 tablespoon of oil and take out. Dab steaks dry and fry in 2 tablespoons of oil on each side for 4-5 minutes.
2
In the meantime wash and halve the tomatoes. Mix vinegar, salt and pepper. Fold in 3 tablespoons of oil. Season steaks with salt and pepper, wrap in foil.
3
Sauté the diced onion in the frying fat. Add beer, 150 ml water and broth, bring to the boil. Mix starch and 1 tbsp. water, thicken sauce with it.
4
Season with salt, pepper and 1 tablespoon of sugar. Mix salad, tomatoes and vinaigrette. Arrange everything. Serve with French fries.