John Myers
Rump Steak with Chamignons and Cherry Tomatoes
The perfect rump steak with chamignons and cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 4 Discs Rumpsteak
- 2 tbsp Oil
- Salt and pepper
- 250 g White mushrooms
- 1 size Onion red
- 250 g Cherry tomatoes red
- 0,5 bunch Parsely
- Wash the rump steaks, pat dry and fry in very hot oil for 2-3 minutes on each side. Season with salt and pepper, remove and wrap in aluminum foil. Clean the mushrooms, rub them with a damp cloth and cut into slices. Peel the onions and cut into rings. Fry the mushrooms in the frying fat for 4 minutes. After about 2 minutes, add the onions and braise them. Season with salt and pepper . Wash, clean and halve the cherry tomatoes. Add to the mushrooms and onions and stew briefly. Add the meat juice of the steaks to the vegetables and serve the steaks with the vegetables. Sprinkle with chopped parsley. Serve with the baguette.
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