Rump steaks with beans, carrots and vegetables (4 persons)

Name: Rump steaks with beans, carrots and vegetables (4 persons)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Carrots; 700 g Cutting beans; 600 g Potatoes; 7-10 Tbsp Salt; 30 g Butter or margarine; 200 ml Vegetable broth (instant); 4 Rump steaks (approx. 150 g each); 3 TABLESPOONS Oil; 7-10 Tbsp black pepper; 8 TABLESPOONS Whipped cream; 3 TABLESPOONS sauce thickener; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Carrots
700 g Cutting beans
600 g Potatoes
7-10 Tbsp Salt
30 g Butter or margarine
200 ml Vegetable broth (instant)
4 Rump steaks (approx. 150 g each)
3 TABLESPOONS Oil
7-10 Tbsp black pepper
8 TABLESPOONS Whipped cream
3 TABLESPOONS sauce thickener
1/2 bunch Parsley

Directions

1
Peel, wash and slice the carrots diagonally. Clean, wash and chop the beans. Peel and wash potatoes and cook in salted water for about 20 minutes. Heat the fat. Brown carrots and beans in it.
2
Add the stock and steam the vegetables for about 8 minutes. Wash the steaks, dab dry. Cut the fat edge several times with a knife. Heat oil in a pan. Fry the steaks for 3 minutes on each side.
3
If you like your meat well done, fry it a little longer. Season with salt and pepper. Add cream to the vegetables. Bring to the boil and thicken with sauce thickener. Season with salt and pepper. Wash parsley, dab dry, chop and stir into the vegetables.
4
Drain the potatoes. Arrange meat, vegetables and potatoes on plates.