Rump steak with onion and mushroom cream and chips
easy
45 mins
45 mins
Ingredients
- 2 Onions
- 600 g Mushrooms
- 8 small tomatoes
- 800 g large potatoes
- 1 washer Toast
- 4 Rump steak (à approx. 250 g)
- 2-3 TABLESPOONS + 1 l oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp coarse salt
- 250 ml Vegetable broth (instant)
- 250 g Whipped cream
- 1 pinch Salt
- 7-10 Tbsp Sugar
- 25 g Herb Butter
- 7-10 Tbsp Basil
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Onions peel and chop finely. Clean, clean and slice the mushrooms. Wash the tomatoes. Peel and wash potatoes and cut them into sticks (type fries). Crumble bread finely.
- 2
Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a large frying pan, toss the tomatoes briefly in it, remove. Add meat to the hot oil, fry on each side for about 1 1/2 minutes.
- 3
Season with salt and pepper. Place on a baking tray lined with baking paper and place the tomatoes on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 8 minutes.
- 4
Remove, wrap in aluminium foil and leave to rest for 3-4 minutes. Season tomatoes with coarse salt and pepper, keep warm. In the meantime, put mushrooms in the frying fat, fry them, add onions and season with salt and pepper.
- 5
Deglaze with broth and cream. Bring to the boil and let it boil down for about 5 minutes. Season again with salt, pepper and sugar. At the same time heat 1 litre of oil in a wide saucepan, fry the potatoes in it in 3 portions until golden brown.
- 6
Keep warm. Season with coarse salt. Melt butter in a pot, add breadcrumbs and fry in it. Steak, mushroom cream sauce sprinkled with breadcrumbs, arrange tomatoes and chips on plates. Garnish with basil.
- 7
Green salad tastes good with it.
Nutrition Facts
880 kcal
37 g
51 g
65 g
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