Palatinate Rump Steak

Summary

Ingredients

• 4 rump steak (s) each 250 g - 300 g, well hung
• 7 tablespoon oil for frying
• 1 pinch (s) salt
• 1 teaspoon pepper, black, freshly ground
• 0.5 teaspoon ½ pepper, colored (pink, green, white and black)
• 1 teaspoon rosemary, crushed
• 1 pinch (s) paprika powder, rose-hot
• 0.5 teaspoon ½ marjoram
• 7 onion (s)
• 100 ml red wine, drier
• 100 ml vegetable stock, warm

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Instructions

1. Put the rump steaks aside.
2. Make a marinade from 4 tablespoons of oil, salt, pepper (if there are no different types available, use 1.5 teaspoons of black pepper as an alternative), rosemary and paprika. Now turn the meat in it several times and cover it and let it steep for about 2-4 hours.
3. Peel the onions and cut into rings.
4. Heat the remaining 3 tablespoons of oil in a large frying pan and add the rump steaks. If you like the rump steaks medium, the onion rings should be placed in the pan three minutes before the steaks. If the steaks are no longer bloody, first sear them on both sides at the highest level (approx. 1 minute each). Then distribute the onions along the edge and cook with the meat on 3/4 speed for another 8-10 minutes. Take the steaks out of the pan (as desired and taste) and keep them warm in the preheated oven (approx. 100 ° C). Deglaze the onions with the red wine and reduce the broth slightly. After a minute or so, add some vegetable stock (the above information is estimated) and let it reduce again for a short time.
5. If the broth is too runny for someone, you can stir in 1 teaspoon flour with the whisk.
6. Place the steaks on a plate, evenly distribute some broth and onions over it.
7. A green salad, fried potatoes (as we do in Palatinate) and a glass of dry red wine (no taste specification) go very well with this. In the Palatinate, these are mainly Burgundy or Dornfelder.