Sliced beef with Marjoram Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 rump steak (s), 150 g each
- 3 small onion (s)
- 1 tablespoon clarified butter
- 1 tablespoon marjoram, dried
- 200 ml whipped cream
- 1 teaspoon, leveled meat stock (instant)
- salt
- Black pepper
- 3 tablespoon brandy
Print Recipe
Pin Recipe Instructions
- Cut the rump steaks into thin slices. Quarter the onions and peel off the peel. Heat the clarified butter in a smaller pan and sauté the onions for about a minute, stirring constantly. Add the meat and fry over a high heat for about three minutes, turning frequently. Sprinkle the marjoram on top, pour on the cream, stir and boil open for about a minute. Season with meat stock, salt and pepper. Season to taste with the brandy.
- Ribbon noodles go well with it.
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