Summary

Ingredients

• 300 g beans (princess beans)
• salt
• Black pepper
• 2 slices bacon
• 100 g chanterelles or frozen chanterelles
• 1 onion (s), diced
• 2 tablespoon butter
• 6 tablespoon sweet cream
• 1 teaspoon broth (ox bouillon), alternatively meat broth
• 1 teaspoon flour - butter
• 2 rump steak (s)
• 1 tablespoon oil

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Instructions

1. Pre-cook the beans in boiling salted water for 6-8 minutes. Quench and drain. Wrap a portion of beans tightly with bacon. Clean the chanterelles. Peel onion and chop finely. Heat the fat in the pan. Fry the bean packets all around. Take out and keep warm. Fry the onion and chanterelles in the rendered bacon fat. Deglaze with cream and 100 ml of water. Bring to the boil and stir in the ox bouillon. Thicken with flour butter, season with salt and pepper. Pat the steaks dry. Cut the edge of fat more often. Heat the oil. Fry the steaks in it for 2-3 minutes per side.