Rump steak with potato wedges
easy
30 mins
30 mins
Ingredients
- 1 pack of (600 g) frozen potato wedges
- 600 g deep-frozen mixed vegetables (e.g. carrots, broccoli, cauliflower)
- 7-10 Tbsp Salt
- 2 Onions
- 150 ml Milk
- 7-10 Tbsp sauce thickener
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 150 g grated gouda cheese
- 4 Rump steaks (à approx. 175 g)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Place the potato wedges on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Steam the vegetables covered in approx. 200 ml salted water, then drain and collect the stock. Peel onions and cut into thin rings. Bring milk and 100 ml vegetable stock to the boil, thicken with sauce thickener and season with salt, pepper and a little nutmeg. Add 1/3 cheese at the end.
- 2
Mix the sauce with the vegetables. Pour the vegetables into 4 ovenproof bowls and sprinkle with the remaining cheese. About 5 minutes before the end of the cooking time, place the vegetable bowls on a rack over the potatoes in the oven and bake until golden brown. Wash the meat, dab dry and cut the fat edge 2-3 times. Heat oil in a pan. Fry the onions in it for about 5 minutes, take them out. Fry steak in hot onion fat for 2-3 minutes on each side and season with salt and pepper, remove from the pan. Wrap in aluminium foil and let it rest for about 2 minutes. Warm the onions in the hot frying fat once again.
- 3
Fry the onions in it for about 5 minutes, take them out. Fry steak in hot onion fat for 2-3 minutes on each side and season with salt and pepper, remove from the pan. Wrap in aluminium foil and let it rest for about 2 minutes. Warm the onions in the hot frying fat once again. Steak, onion rings, potato wedges and vegetables, sprinkle with pepper. Serve with steak sauce or ketchup
Nutrition Facts
700 kcal
50 g
31 g
61 g
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