Rump steak with tomato and mushroom sauce

Name: Rump steak with tomato and mushroom sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 peeled onion (50 g); 100 g cleaned mushrooms; 50 g polished cherry tomatoes; 4-5 Stem(s) Parsley; 1 tsp (5 g) Oil; 100 ml Vegetable broth; 7-10 Tbsp vegetable binder; 7-10 Tbsp salt, steak pepper; 1 tablespoon (10 g) Diet half-fat margarine (e.g. becel); 2 discs (25 g each) Baguette bread; 1 (approx. 150 g) Rump steak

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 peeled onion (50 g)
100 g cleaned mushrooms
50 g polished cherry tomatoes
4-5 Stem(s) Parsley
1 tsp (5 g) Oil
100 ml Vegetable broth
7-10 Tbsp vegetable binder
7-10 Tbsp salt, steak pepper
1 tablespoon (10 g) Diet half-fat margarine (e.g. becel)
2 discs (25 g each) Baguette bread
1 (approx. 150 g) Rump steak

Directions

1
Cut onion into rings. Wash the mushrooms and cut in half or quarters. Wash and quarter the tomatoes. Wash parsley, shake dry and chop finely
2
Fry the onion and mushrooms in 1/2 teaspoon hot oil for about 4 minutes while turning them over until golden brown. Braise the tomatoes briefly. Deglaze with stock and bring to the boil. thicken sauce and season to taste
3
Knead the fat and parsley (except for something to garnish). Spread on the baguette slices
4
Cut the fat edge of the steak several times. Dab the meat dry. Heat 1/2 tsp. oil in a coated pan. Fry the steak for 2-4 minutes on each side. Season. Serve with tomato and mushroom sauce and garnish with the remaining parsley. Add the baguette