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Rump steak Strindberg with fried potatoes

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Ingredients for 4 servings:

  • 4 rump steaks (180 g each)
  • 500 g potatoes, peeled
  • 2 onions
  • 4 shallots
  • 2 tbsp mustard, medium hot
  • 2 tbsp horseradish
  • 4 eggs
  • 4 tbsp flour
  • oil
  • Salt
  • pepper
  • curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly flatten the rump steaks and season with salt and pepper. Mix the mustard with a little curry powder and stir in the horseradish. Brush the steaks on both sides. Finely dice the shallots and add them to the mustard. Gently press everything down. Coat the steaks in flour, dip them in beaten and whisked eggs, and fry slowly in a non-stick pan until golden brown. Thinly slice the raw potatoes and onion and fry in hot oil until browned, seasoning with salt and pepper. Serve the fried potatoes with the rump steaks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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