Rump steaks with onions and chips (Christoph)
30 mins
30 mins
Ingredients
- 4 Rump steak(s) á 200 g
- 2 large onion(s) (vegetable onions)
- 250 ml Sweet wine (late vintage or Riesling)
- 7-10 Tbsp Fat or vegetable cream
- 7-10 Tbsp Pepper from the mill
- 7-10 Tbsp Salt from the mill
- 1 TEASPOON meat broth or chicken broth, instant
- 7-10 Tbsp Des frites tant que vous voulez
Directions
- 1
Prepare the fries in good time so that they are ready to go with the rump steak. Rinse rump steaks well under cold running water and dab dry with kitchen paper. Tap the meat a little bit, then season with a little pepper (never salt it, as this takes the juice out of the meat during frying!)
- 2
Peel onions and cut into fine rings, cover with cling film and set aside.
- 3
Heat the oil well in a large pan, place the rump steaks in it and fry them over a high heat for about 1 minute on each side, reducing the heat. Now fry the steaks again for about 2-3 minutes on each side until they are nice and tender and medium rare.
- 4
Then salt it a little.
- 5
Remove the meat, place it on a plate and cover with aluminium foil. Now place the onion rings in the pan, fry until translucent, then pour on the wine, add tomato paste and instant broth, let it bubble up briefly.
- 6
Pour onions over the rump steaks, decorate and serve with French fries or boiled potatoes, according to taste.
- 7
Serve the wine with it. A mixed salad is a must.
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