Rump Steak with Onion and Mushroom Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), floury boilin
- 100 g mushrooms, small brown ones
- some salt and pepper
- nutmeg
- 1 medium onion (s)
- 1 tablespoon oil
- 2 rump steak (s), 180 g each
- liter ⅛ milk
- 20 g butter
- some parsley, smooth, for garnish
- 4 slices herb butter
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes into pieces. Cook in salted water for 20 minutes.
- In the meantime, clean and slice the mushrooms, peel and dice the onions. Fry in 1 tablespoon of hot oil until golden brown, season with salt and pepper and remove, set aside.
- Pat the steaks dry and cut into the fat edge several times. Heat 1 tablespoon of oil in the frying fat. Fry the steaks on each side for approx. 3 - 4 minutes. Season with salt and pepper and keep warm.
- Now the potatoes should be ready. Drain and coarsely mash, adding milk. Mix in the mushrooms and onions. Add butter and season with salt, pepper and nutmeg.
- Serve the steaks with the puree and garnish with parsley.
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