in

Rump Steak with Stewed Potatoes

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 73 kcal

Ingredients
 

  • 2 Rump steaks, well hung
  • Salt pepper
  • 700 g Potatoes
  • Salt pepper
  • Oil for frying

Instructions
 

  • Approx. Take the meat out of the fridge 1 hour before preparation.
  • 10 - 15 minutes before roasting, the oven should be preheated to 80 °.
  • Then wash the meat under running water, then pat very dry.
  • Under no circumstances should the meat be seasoned before the beard.
  • Cut the fat edge of the steaks with a sharp knife, not down to the meat.
  • Heat a pan strongly and fry the steaks for about 2 minutes on each side.
  • Then place in the oven on the wire rack and continue cooking for about 20 minutes.
  • Then season with salt and pepper.
  • For the stewed potatoes, peel the potatoes and cut into fine slices with a cucumber slicer.
  • Heat the oil in a pan and fry the potatoes in it for about 15 minutes.
  • Turn again and again, as they start easily.
  • Season with salt and pepper.
  • Arrange the steak and potatoes on preheated plates.

Nutrition

Serving: 100gCalories: 73kcalCarbohydrates: 15.6gProtein: 1.9g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cream of Tomato Soup …

Cooking: Creamy Zucchini Soup with Minced Meat