John Myers
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Argentinian Rump Steak with Baked Potato and Sour Cream
The perfect argentinian rump steak with baked potato and sour cream recipe with a picture and simple step-by-step instructions.
sour cream
- 400 g Mayonnaise
- 400 g Sour cream
- 400 g Lowfat quark
- 1 pinch Salt and pepper
- 1 tbsp Culinary herbs
Rump steaks
- 5 piece Rumpsteak
- 1 shot Oil
- 1 pinch Steak seasoning
Side dishes
- 5 piece Fried potatoes
- 250 g Green beans
- 200 g Bacon
- 200 ml Steak sauce
sour cream
- For the sour cream, put the mayonnaise, sour cream and low-fat quark in a bowl and stir with a whisk. Season with salt and pepper and add the herbs.
potatoes
- Pre-cook the potatoes in salted water for about 20-25 minutes. Then take it out of the pot, wrap it in aluminum foil and bake it in the preheated oven at approx. 200-220 °.
Steaks
- Fry the steaks in oil on both sides in the hot pan and season with steak spices in the steak pan.
Beans
- The beans are pre-cooked in salted water for about 15 minutes and then quenched with cold water. Then 3-6 beans, depending on their size, are rolled into the bacon and fried in a pan.
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