Summary

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

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Instructions

1. 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.
2. Ribbon noodles go well with it.