John Myers
Rump Steak with Stewed Potatoes
The perfect rump steak with stewed potatoes recipe with a picture and simple step-by-step instructions.
- 2 Rump steaks, well hung
- Salt pepper
- 700 g Potatoes
- Salt pepper
- Oil for frying
- 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.
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