Rump steak is juicy. Rump steak - what is it and how to cook it? Rump steak with herbs from minced meat in a frying pan

How to cook beef rump steak

Literally, “rump steak” is translated as rump-steaks - steaks from the rump. For the dish, they take inexpensive parts of the carcass, the same rump, thigh fillet, as well as tenderloin. The muscle of the thick edge or is also used. It should be soft and tender meat that can be quickly fried in a pan, breaded. As variations, rump steak is prepared from pork and. In its classic version, rump steak is a tender, breaded beef cutlet. Also learn how to cook herb-breaded tenderloin - detailed recipe. The dish will turn out especially tasty if you use marbled beef. This is meat from grain-fed animals that goes through a fermentation process. Meat aged dry or wet becomes more tender, aromatic, and rich in beef flavor. The streaks of fat melt during cooking and make the dish juicy. Take the rump steak meat from the thick end muscle. This is the most marbled cut, combining muscles with different textures and different flavors. This makes the dish especially tasty. You can buy this or another cut in the T-Bone online store or in a branded steakhouse shop on the Capital Market and enjoy the premium taste of marbled beef in all its glory. The rump steak meat is not marinated, but quickly fried in a frying pan and then cooked in the oven. But in order for a dish with this cooking technique to turn out tender, you need to take the classic cut. An alternative rump steak other than Sirloin will be too tough in this case. Cooking beef rump steak is a fairly simple and quick process. A good cut of meat should be cut into steaks across the grain 2 cm thick, beaten a little, dipped in lezon and breadcrumbs. After this, fry on both sides until golden brown. At the end you need to cook the dish in the oven for 5-8 minutes. Breaded rump steak turns out juicier due to the fact that the meat juice is retained inside. However, there are recipes for cooking without breading. The beef rump steak recipe can be complemented with a delicious white wine-based sauce. The dish is served with vegetable or other side dish.

Beef rump steak - general cooking principles

For rump steak, fillet, langet, thin or thick edge are used. The better the quality of the tenderloin, the tastier the dish will be. Be sure to cut off all vein films from the piece, which interfere with the penetration of spices and softening of the fibers. Then round plates are cut, making the thickness about 1.5-2 centimeters. According to the rules, the weight of each is from 70 to 100 grams, but at home you don’t have to comply with this, the main thing is equal thickness so that the dish is cooked at the same time.

Next, the meat needs to be beaten, but not too much. It is enough to go over it with a hammer, we try not to increase the area. Sprinkle the beef with spices, soak it in lezone, cover with breadcrumbs and fry on both sides in hot oil. Next, the dish needs to be put into a mold and brought to readiness in the oven, which should already be warm by this time. But this is a classic cooking technology, now you can find many different rump steak recipes, here is a selection of the most interesting ones.

Beef rump steak in a frying pan

The following beef rump steak, a step-by-step recipe with photos, is prepared in breading. For this dish you need to take tenderloin. The most even and convenient for cutting into steaks will be its central part - Chateaubriand. For this recipe, choose dry-aged meat. It has a richer beef taste and aroma. Heat the cut to room temperature and cut into steaks 2 cm thick. Beat each piece a little with a hammer, rub with salt and pepper. Prepare the lezon by mixing the egg, a little cold water and salt. Dip each rump steak into this mixture and then into the breadcrumbs. We wrote about how to make breading yourself. Place the steak in a pre-heated frying pan with a little olive oil. Roast until desired doneness. For medium rare you only need 2 minutes of frying on each side. For medium - 3 minutes. A beautiful crispy crust forms on the meat. Transfer the beef rump steak to a warm plate, top with a knob of butter and cover with foil. Leave the meat to rest for 10 minutes to allow the juices to release. Serve with green peas and boiled potatoes. The following recipe shows how to fry a beef rump steak without breading. Prepare rump steak with chips and Béarnaise sauce. Start with the sauce. Pour some tarragon vinegar into a saucepan, add white wine, white peppercorns and chopped shallots. Reduce the liquid by half over low heat. Remove the peppercorns and add the egg yolk to the sauce. Mix well. Add melted butter, stirring thoroughly. Add ground pepper, salt and tarragon leaves. Leave the sauce to sit and prepare the rump steak in the meantime. Take it. Cut it into portions, rub with salt and pepper, and then place in a dry, hot frying pan, adding a little oil for frying. Fry for 2 minutes on each side and then place on a plate covered with foil. Cut the potatoes into thin slices and deep-fry them. To serve, place the meat on a plate, cut it into slices across the grain, pour over the Béarnaise sauce and place chips and fresh lettuce next to it. The dish is ready. To prepare an even more tender dish, or if your cut is not very soft, use the oven. You can fry the meat in a frying pan to get a golden brown crust, and then finish it in the oven until fully cooked. For example, you have a Sirloin roast beef center cut, which is a cut from the side of the thigh. Heat it to room temperature, cut it into steaks and beat it. Do not beat the beef too hard - this destroys the muscle structure and the meat turns out less juicy. Read about how to properly cook chops here. Rub the meat with sea salt and pepper, place in a lezon of eggs, water, salt and a mixture of ground peppers, and then in breadcrumbs. Fry on both sides in olive oil for 2 minutes, then transfer to a baking sheet and bake for 8 minutes at 180°C. Use . For medium rare it should show 53-54°C inside the meat piece, and for medium - 57-58°C. A greater or lesser degree of doneness is not usually used for beef rump steak. Let the meat rest after cooking and serve with a vegetable side dish. Rump steak is the name of a dish that has many variations. Each country where it is prepared has its own recipes. Try one of T-Bone's rump steak recipes for a homemade dinner and you'll love it.

1 serving

40 minutes

165 kcal

5 /5 (1 )

Rump steak is, at first glance, a very simple dish, which is a piece of juicy breaded beef fried in a frying pan. However, it has its own secrets - it is important to choose the right meat and not overdry it during frying so that it remains juicy. I will share these secrets with you in my recipes, which you can easily master - no worse than professional chefs.

Recipe 2, step by step: beef rump steak

Rump steak is a dish made from the sirloin part of beef. The meat is cut into thick steaks, lightly beaten, dipped in lezon, breaded in breadcrumbs and fried over medium heat. Then the rump steak is cooked in the oven.

Rump steak came to Russia from England, and for some time the meat product was called in the English manner - “rump steak”. In the classic version, beef steak is used for preparation, but recently it has been possible to prepare rump steak from pork and chicken fillet.

• beef – 320 gr. (for two rump steaks),
• egg – 1 pc.,
• salt, pepper, seasonings,
• vegetable oil,
• breadcrumbs.

Cut the beef into pieces approximately 1.5-2 cm thick.

Lightly beat on both sides.

Sprinkle with pepper, seasonings, lightly grease with vegetable oil and leave for 10-15 minutes.

Let's prepare the leison. Lightly beat the egg, add salt and add a little water or milk. Dip the beef steak into this mixture on both sides.

Bread the meat on both sides with breadcrumbs.

Place on a heated frying pan.

Rump steak can be fried in vegetable oil or lard. Over medium heat, fry the meat in a frying pan, then finish cooking in the oven. You can check the readiness of the product as follows: plunge a fork or knife into the steak. If the juice that comes out is clear, then the dish is ready. Cooking time depends on the quality of the meat: young veal will be cooked faster, while mature beef will take longer to cook.

Beef rump steak can be eaten hot or cold. As a side dish you can use boiled or fried potatoes, mashed potatoes or vegetables, crumbly porridge, pasta.

Beef rump steak recipe in a frying pan

Kitchen appliances and accessories:

3 bowls, a saucepan with a lid, a knife, a food processor, a cutting board, cling film, a grater, an immersion blender, a meat hammer, a baking sheet, a frying pan, a spoon.

Ingredients

Rump steak is most often prepared from the thick or thin edge, as well as the flesh of the beef hind leg (this is the so-called beef eye muscle). The meat must be chilled and not frozen. It is advisable to buy meat from a young animal - the finished dish from it will be softer and tastier.

Preparing the meat

Cooking broth

Making the breading

Preparing the sauce

1. Pour a pinch of saffron into 50 milliliters of boiling water so that it gives off its color.
2. Heat a frying pan and put 30 grams of butter in it.
3. Add half a teaspoon each of lemon and lime zest.
4. Remove the stems from two mini sweet peppers. We wash the peppers and cut them into small pieces.
5. We put them on the frying pan.
6. Add some chopped chili pepper.
7. Pour in 50 milliliters of peach syrup and 3 tablespoons of lemon and lime juice.
8. Add saffron.
9. Place 4 peach halves on the frying pan.
10. Cook everything together for a few minutes.
11. Add 150 milliliters of chicken broth.
12. Place all ingredients into a blender bowl.
13. Add a pinch of cardamom. Grind everything using an immersion blender. Set the sauce aside for some time to cool.

Cooking rump steak

1. Break 2 eggs into a bowl.
2. Pour in 70 milliliters of heavy cream.
3. Beat eggs with cream using a mixer.
4. Pour half a cup of flour into another bowl.
5. Heat up the frying pan. Pour 40 grams of vegetable oil into it and put 30 grams of butter.
6. Sprinkle the meat with salt and pepper.
7. First bread it in flour.
8. Then - in lezone (a mixture of eggs and cream).
9. Place the rump steak in breadcrumbs. Bread the meat on both sides, pressing lightly and compacting it so that the breading adheres better.
10. Fry the rump steak on both sides until golden brown.
11. Place it on a plate and garnish with radishes and green onions. Separately, serve peach sauce in a gravy boat. This dish does not require an additional side dish, as it consists of a delicious breading.

Video recipe for cooking beef rump steak in a frying pan

To learn how to quickly and easily cook a very tasty beef rump steak in a frying pan in original breading and with peach sauce, watch this video. From it you will learn many secrets and subtleties of this dish.

Fry rump steak for 5 minutes on each side.

Beef rump steak with garlic and sesame seeds

A recipe for a non-standard, but very tasty and aromatic rump steak. The amount of garlic indicated is approximate; you may be able to stick a little more or less cloves into the meat.

• 4 rump steaks 2.5 cm thick;

• 5 cloves of garlic;

• pepper, salt, seasonings for meat;

• 2 small eggs;

• a couple of spoons of milk;

• 0.5 cups of crackers.

1. Cut the garlic cloves in half lengthwise, sprinkle with salt and pepper, and stir.

2. Make punctures in the side of the beef with a knife, insert prepared pieces of garlic with spices.

3. Place one rump steak into the bag and beat it lightly with the blunt side of a hammer so as not to break through the meat.

4. Whisk the egg and sour cream, dip the rump steaks, then squeeze a little.

5. Mix crackers with sesame seeds in a bowl. Dredge prepared beef.

6. Place in a heated frying pan with oil. Fry until golden brown.

7. Transfer to a mold and bake in the oven. If desired, you can sprinkle with grated cheese and brush the top with butter to make the beef juicy.

How to fry rump steak

Products

Beef tenderloin - half a kilo Egg - 2 pieces Breadcrumbs - 3 tablespoons Vegetable oil - 3 tablespoons Salt and pepper - to taste

How to fry rump steak

1. Wash and dry the beef, cut across the grain 1.5 centimeters thick. 2. Beat the pieces of beef with a hammer on both sides. 3. Salt and pepper each piece. 4. Beat eggs in a deep saucer. 5. Place crackers on a plate. 6. Heat a frying pan, pour oil. 7. Dip pieces of beef in eggs, roll in breadcrumbs and place in a frying pan. 8. Fry rump steak over high heat on both sides for 5 minutes.

Recipe 7, quick: rump steak with cheese and tomatoes

Sometimes there is not enough time to stand at the stove for a long time, but the family needs to be fed. And this is where delicious semi-finished products come to the rescue - for every taste! Today, I prepared chicken rump steak - this is a delicious piece of meat, breaded in breadcrumbs and fried in a frying pan. Chicken rump steak goes perfectly with any side dish. You can also diversify the recipe by cooking rump steak with tomatoes in the oven. And the result is a delicious and satisfying breakfast!

Fry rump steak for 5 minutes on each side.

Fkusnofacts

Rump steak is

a piece of meat cut from the top of the inside of the hind leg of beef. The average weight of the product is 115 grams. Traditionally, beef is used to prepare rump steak, but it can be replaced with turkey, pork, chicken and even fish.

— Calorie content

rump steak 237 kcal/100 grams.

Most often, beef is fried in natural vegetable oil. It can be replaced

to ghee, which when cooked will not smoke and contain harmful substances.

— Homeland

rump steak is from Britain, where the meat is prepared according to a special recipe. The rump steak is beaten well until its thickness is 1 centimeter. Then the rump steak is breaded in light wheat breadcrumbs or flour, after dipping the piece in lezon sauce. Rump steak is fried in melted butter. The fried rump steak is placed in the oven and baked at 180 degrees for 10 minutes. If you cook rump steak from chicken, then it is not necessary to bake it.

When choosing

For rump steak, preference should be given to pieces without veins and film, dark pink in color.

For greater juiciness, before you start frying the rump steak, you can marinate

. The marinade will make the rump steak more tender and soft. As a simple marinade, you can use soy sauce, table wine and/or mineral water. You can also use mustard. The meat will need to be coated with sauce on all sides and left for 3 hours.

Add vegetable oil to the breading (for 1 tablespoon of breading - 1 teaspoon of oil). Then the breading will not fall off

from meat during cooking.

Place the prepared rump steak in a frying pan with well-heated

butter, while the rump steak must be pre-dried, otherwise it will become tough.

To find out whether the meat is cooked or not, you need to use a fork. You should pierce the rump steak with it, if the juice comes out clear and without blood, then the dish is ready

.

The cost of ingredients for preparing rump steak according to our recipe is 375 rubles. (average for Moscow as of June 2020).

You are probably very interested in what we are going to cook today. So, rump steak is a piece of meat that is most often slightly beaten and seasoned with spices. Next, it is dipped in flour, then beaten eggs and finally in breadcrumbs. After this it is fried or baked.

This meat can be cooked either with or without breading. Basically, beef is chosen for cooking, namely, tenderloin from the back.

This dish came to us from distant England. It was there that this “real man’s food” was invented. Rump steak is translated as “rump-steak”, that is, literally it will be “rump steak”. It is from the rump that popular meat is prepared.

The famous gourmet Dumas wrote about this dish in his cookbooks and there he first mentioned such a part of the cow as the rump. He called this part of the beef "the best cut." Today, this “piece” is served not only in cafes, but also in restaurants as a gourmet dish. In addition, rump steak can be bought in a supermarket or market as a semi-finished product.

It is usually served with parsley, tomato sauce, French fries or glazed onions. Previously, by the way, only aristocrats ate rump steak. Now it is available in any store in frozen form.

How to fry rump steak in a frying pan

How to cook beef rump steak in a frying pan:

Can you make rump steak from chicken?

Many housewives prefer to cook rump steak in their own way - from chicken fillet. This meat is fried very quickly and is not cooked in the oven, since the chicken itself is very soft and tender in texture.

How to cook rump steak from fillet? To do this, half a chicken breast weighing 250-300 g is completely beaten through the film on both sides. The result should be a piece of meat 1.5 cm thick. Then the fillet is salted, peppered, greased with vegetable oil and left for 1 hour in the refrigerator. After a while, the meat is taken out of the cold, breaded in breadcrumbs and fried over medium heat. Chicken rump steak is ready.

I think today it’s hard to find someone who hasn’t tried or heard the name of such a dish as pork. Rump steak, like beefsteak, is a dish of English cuisine. Rump steak is nothing more than a piece of beef fried in a frying pan, previously pounded and fried in beaten egg and breadcrumbs.

By the way, breadcrumbs in rump steak, just like in beef steak, may not be present. After frying in a frying pan, the rump steaks are cooked in the oven. To prepare a classic rump steak, use beef tenderloin from the back, but if there is no such tenderloin, a good piece of beef from any other part of the carcass will do, the main thing is that it is without films and tendons.

The recipe for juicy and tasty beef rump steak that I want to offer you is very simple. Using it, cooking beef rump steak is no more difficult than cooking chops or. To prepare beef rump steak, recipe with photo

, you will need the following ingredients.

Ingredients:

• Beef - 400 gr.,
• Eggs - 3 pcs.,
• Water for ice cream - 50 ml.,
• Ground black pepper - a pinch
• Paprika - 1 teaspoon,
• Breadcrumbs - 100-150 gr.,
• Salt to taste
• Vegetable oil.

Beef rump steak in the oven

• 750 g meat;
• 120 ml oil;
• 1 egg;
• 160 g crackers;
• 130 ml milk.

Time: 35 min.

Calories: 249.

Baking the dish:

1. Wash the beef thoroughly, dry it and place on a cutting board;
2. Using a sharp knife, cut off all tendons and fat;
3. Next, cut the beef into portions no thicker than 2 cm;
4. Sprinkle the pieces of meat with spices and rub them in;
5. Beat eggs with milk, salt them and set aside while the meat marinates;
6. Pour the crackers onto a plate, pour oil into the frying pan and heat it;
7. Roll pieces of meat in eggs, then in breadcrumbs;
8. Place in a frying pan and fry on both sides until crispy;
9. After this, transfer the meat to a greased baking sheet and bake for ten minutes.

Simple beef rump steak

Classic beef rump steak recipe. You need to immediately turn on the oven so that it warms up to 200 degrees. This is the amount of meat for 4 servings.

• 2 tablespoons of cream, water or milk.

1. Cut the meat into 4 parts, you should get slices up to 2 centimeters thick.

2. Transfer the beef to a regular bag and gently tap with a hammer to soften the fibers.

3. Rub the pieces with a mixture of peppers, but you can only use black ground peas.

4. Shake the egg with milk or cream, but you can also use plain water. If the eggs are small, break 2 eggs at once.

5. Soak the rump steaks in egg lezone, roll in breadcrumbs and immediately immerse in hot oil. Fry on both sides until golden brown.

6. Real rump steaks are salted after frying, that is, breading is sprinkled on top or sauces with salt are used when serving.

7. Transfer the finished products into a mold, cover with foil, and heat in the oven for 15 minutes. Serve the dish immediately while it is hot.

How to cook rump steak from marbled beef

• 340 g beef;
• 60 g crackers;
• ¼ lemon;
• 1 egg;
• 20 ml oil.

Time: 30 min.

Calories: 214.

Preparing rump steak:

1. Rinse the meat thoroughly, dry it with dry cloths;
2. Remove excess layers of fat, if any;
3. Place beef on a cutting board covered with cling film;
4. Place a small piece of film on top of the meat as well;
5. Beat the meat a little, season it with salt and black pepper;
6. Break the egg into a bowl, beat it with a fork;
7. Pour crackers into a deep plate, roll the meat in them;
8. Heat the oil in a frying pan, place the rump steak in it;
9. Fry it until done on each side;
10. Before serving, sprinkle with lemon juice.

Beef rump steak with prunes and cheese

• 30 ml mayonnaise;
• 20 g dill;
• 4 pieces of beef;
• 130 g cheese;
• 40 ml oil;
• 30 g flour;
• 12 prunes;
• 1 piece of garlic.

Time: 45 min.

Calories: 229.

Working with products:

1. Wash the beef, dry with napkins and trim as desired;
2. Choose your favorite spices and grate the meat, let it brew for ten minutes;
3. Place flour on a large plate and set aside;
4. Pour the oil into the frying pan, heat it until smoke appears from the frying pan;
5. When it appears, quickly roll the beef in flour and fry until nicely browned;
6. Then quickly remove the meat before it begins to release juice;
7. Rinse the dill, chop it finely and add to the mayonnaise;
8. Peel the garlic and pass it through a crush and also add it after the greens;
9. Add salt to the sauce and mix well;
10. Place the fried meat in a mold and brush each piece with sauce;
11. Rinse the prunes, remove the pits if necessary;
12. Place three pieces on each piece of beef;
13. Remove the wrapper from the cheese and chop it as usual with a grater;
14. Place a small pile on top of each meat;
15. Place the pan in the oven for fifteen minutes.

Mustard crust

To obtain the intended result, breading meat in breadcrumbs is excluded from the mandatory procedures. But it won’t be left without delicious “clothes”! For her, grind half a glass of sunflower seeds - you can raw, you can roast, it doesn’t matter, as long as they are peeled. Two tablespoons of strong mustard are mixed with two yolks, salt, pepper, paprika and seeds. Each prepared beef rump steak is quickly browned over high heat and transferred to a baking sheet lined with foil. The meat is generously coated with the prepared paste and placed in the oven for about five minutes. Such beef can become a real decoration even for a holiday table!

Rump steak is not steak, but it is similar. Also a piece of meat. Also beaten off. But, unlike beefsteak, it is dipped in lezone and breaded in breadcrumbs. Typically, rump steak is made from beef, but at home it is easier and faster to cook pork, which is why different options and variations of rump steak have appeared.

The meat is marinated in spices, wine, coated with mustard, baked in the oven with the addition of champignons and cheese. And all this variety is called rump steaks. But a classic rump steak, even if it is made from pork, does not require any extra movements. Everything is quite simple: lightly beat the meat, season with salt and pepper, and leave for a few minutes. Then they dipped it in the lezon, sprinkled it with breadcrumbs and put it in the frying pan. The rump steak is cooked in the oven.

Recipe for rare rump steak

• 650 g meat;
• 15 g parsley;
• 60 ml oil;
• 40 g butter.

Time: 30 min.

Calories: 258.

Product processing method:

1. Rinse the beef, dry with napkins and cut into pieces of the required size, the thickness of which will definitely be 30 mm;
2. Having cut the meat across the fibers, beat them thoroughly through cling film, and then rub the pieces with spices to taste;
3. Pour oil into a frying pan and heat it as high as possible;
4. Fry the pieces of meat for four minutes on each side;
5. A minute before the rump steak is ready, put a little butter on each piece;
6. Remove the meat from the pan onto a plate and let it sit for ten minutes;
7. During this time, rinse the parsley and sprinkle it over the meat before serving.

Cooking technology

A piece of beef - the longissimus dorsi muscle or the hip part - is cleaned of films and tendons. Cut into portions across the grain, 1.5-2 cm thick, weighing 70 or 100 g each. A portioned piece of meat is beaten, salted, peppered, then dipped in lezone (a mixture of egg with a small amount of water or milk) and breaded in breadcrumbs.

The meat is fried in a hot frying pan with vegetable or melted oil at 170 on both sides until a crust forms, then cooked in the oven or convection oven. Readiness is determined by piercing a fork - it should fit freely into the meat, and the juice released should be clear.

The rump steak is served on a flat heated plate, poured with melted butter. For side dishes, use crumbly porridge, boiled legumes, fried eggplants or potatoes, fresh or canned vegetables.

How to cook beef rump steak with Bechamel sauce

• 30 g butter;
• 540 ml milk;
• 30 ml oil;
• 80 g flour;
• 850 g beef fillet;
• 360 g flour;
• 2 eggs;
• 10 g baking powder;
• 240 ml milk;
• oil for frying meat.

Time: 35 min.

Calories: 196.

What do we have to do:

1. First you need to prepare the sauce and start by putting butter in a saucepan and adding vegetable oil, stirring;
2. When both butters are combined, add a smaller portion of the flour and stir quickly until the mass turns into one continuous lump;
3. Stir vigorously until golden brown for 5-6 minutes;
4. Start pouring in most of the milk without ceasing to stir the sauce;
5. Bring the mixture to a boil, but leave it before that;
6. After this, stirring the sauce, cook it to a thick consistency and then season to taste;
7. Wash, clean and dry the beef;
8. Place the pieces between pieces of cling film and beat;
9. Next, season each piece generously with spices;
10. Pour flour, baking powder, a little salt and pepper into a container;
11. Pour milk into another container and beat it with eggs;
12. Roll each piece of meat first in flour, then in eggs and again in flour;
13. Pour a sufficient amount of oil into the pan (about 30 mm) and heat it;
14. Fry the rump steak, one at a time, for five minutes on each side;
15. Pour the sauce over the meat and serve.

Beef rump steak. Recipe with photo

For preparation you will need:

• three tablespoons of vegetable oil and breadcrumbs;
• two eggs;
• salt;
• half a kilogram of beef tenderloin;
• pepper.

Step by step preparation of this dish:

1. Wash and dry the beef. Then cut the meat across the grain to a thickness of one and a half centimeters.
2. Then beat the pieces with a hammer. And from both sides.
3. Next, pepper and salt each slice.
4. Beat the eggs in a saucer.
5. Place crackers on a plate.
6. Heat oil in a frying pan.
7. Then dip the beef pieces into the eggs. Next, roll in breadcrumbs, then place in a frying pan.
8. Fry the pieces of meat over high heat for five minutes on both sides.

Recipe for cooking with mushrooms

• 50 g melted lard;
• 20 g parsley;
• 550 g beef;
• 270 ml sour cream;
• 170 g mushrooms;
• 30 g flour;
• 30 g butter.

Time: 45 min.

Calories: 191.

Cooking steps:

1. Of course, first you need to cut the main ingredient into portions;
2. Next, beat off the slices and rub generously with spices;
3. Place melted lard in a frying pan and fry each piece of meat until golden brown;
4. Add a little water and simmer until done;
5. Peel the caps and stems of the mushrooms and cut them into slices;
6. Melt the butter in a frying pan, add the mushrooms and sprinkle them with lemon juice;
7. Next, simmer until done, stirring occasionally;
8. Remove the finished meat from the frying pan, add flour and simmer until smooth;
9. Then pour in water, add sour cream and boil it until the acid disappears;
10. Add mushrooms, cook for five minutes and sprinkle with washed and chopped parsley;
11. Serve the meat, pouring it with the prepared mushroom sauce.

Rump steak with herbs from minced meat in a frying pan

• 30 g thyme;
• 550 g beef;
• 2 eggs;
• 30 g cilantro;
• 20 g tarragon;
• spices.

Time: 40 min.

Calories: 167.

Cooking:

1. Rinse the cilantro, finely chop it with a sharp knife;
2. Wash the tarragon, cut the leaves from the branches and chop them;
3. Wash the beef, trim off all the fat and dry the meat;
4. Chop it finely, then mix with tarragon and cilantro;
5. Pass the mass through a meat grinder or grind in a blender;
6. Add spices to taste, including salt, to the resulting ingredients;
7. Break the eggs into the meat and mix everything thoroughly with your hands;
8. Divide the mass into parts of 200-300 grams and form steaks from them;
9. Place the meat on a baking sheet covered with paper;
10. Arrange thyme sprigs among the steaks;
11. Bake for twenty minutes at 180 degrees.

To prepare a delicious dish correctly, choose the most dietary cut of meat. Then you won’t have to cut off the fat, clean it and waste time on it.

When serving, use greens. This is what will look most impressive on today’s dish. The original uses parsley, but you can use any other favorite greenfinch.

In the classics, only salt and black pepper are used. You can take beef spices or some herbs to fully complement the taste of the meat.

Ready to try beef rump steak? You can cook it with sauce, grilled vegetables or fresh salad. You can also add your favorite side dish in the form of buckwheat, mashed potatoes, rice and more. In any case, it turns out incredibly tasty!

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Rump steak is an original English dish, which is a piece of the sirloin back of beef, which is well beaten and fried in a frying pan.

In many ways, rump steak is similar to our chops, although it is slightly larger in size and juicier and more satisfying in taste. But to get a real rump steak with all the features of this meat dish, you need to cook it correctly. A very important point in its preparation is the degree of frying, since rump steak is very easy to dry out or undercook.

The recipe for making rump steak is quite simple; it does not require any special culinary talent. The main thing is to follow the correct sequence of actions and use all the necessary ingredients for this.

You will need:

Culinary ABC: what is rump steak

Rump steak is not confused with anything: roast beef, beefsteaks, or even cutlets. However, these are all completely different dishes. In short, a cutlet breaded in breadcrumbs is what rump steak is. And unlike beefsteak, even in the strict classics it does not have to be made from beef: the inventors of the recipe, the British, initially allowed the use of pork, chicken and even fish in its preparation.

What distinguishes rump steak from roast beef is the thickness of the pieces - for the former, they must be much thicker. Moreover, traditional roast beef is not pounded and baked, but rump steak is fried after being hammered or spatulaed. True, residents (and they probably know better than others what rump steak is) in some recipes bring the meat “to mind” in the oven, but only after frying.

Cutting and preparing meat

After purchasing beef loin, the meat must be washed well, the muscle film removed, removed from the tendons and dried. Next, cut the meat into uniform pieces, the thickness of which should be about 2 cm. In this case, the cutting should be done exactly across the grain.

After cutting pieces of meat, immediately beat it with a kitchen hammer on both sides. To avoid damage to the meat, and also to make the beating process more uniform, it can be wrapped in cling film.

Keep in mind that the meat should not be cut too thin, otherwise the rump steak will immediately fry and be dry.

After beating the meat, salt and pepper it, each piece separately. You can also add various seasonings at your discretion, but do not overdo it, since it is not customary to use an abundance of flavorings in rump steak. Then leave the rump steak to soak lightly for about 15 -20 minutes.

Preparing meat correctly

Once you have chosen the meat, it is now important to cut it correctly. The taste of the finished dish depends on the size of the pieces. You can take ready-made pieces for rump steak. But it’s better to cook them yourself.

It is important that the pieces of meat are cut neither thick nor thin. They are usually cut 2–3 centimeters thick. They need to be lightly beaten off first. This will help the pieces not lose thickness during frying. The finished pieces must be salted and pepper to taste.

Roasting rump steaks and preparing the oven

Heat a frying pan well and melt 2 tablespoons of butter in it. After heating the frying pan, begin to place the beef steaks, previously coated in breadcrumbs, on it. While the rump steaks are cooking over medium heat, begin preheating the oven.

On average, rump steaks take four minutes to brown on each side. During this time, a golden crust should appear on the steak, after which the frying pan must be placed in the oven for 10 minutes so that the rump steaks are completely fried. You can check the cooking of meat with a knife or fork. Pay attention to the juice released from it; if it has a transparent color, then the meat is considered ready. Remember that young veal takes much less time to cook than mature beef.

When frying, take into account the fact that crackers in oil can burn, so to avoid burning the oil and the appearance of an unpleasant burnt taste, the oil should be changed every two servings.

Beef rump steak with rare

A quick rump steak recipe with rare beef that doesn't need to be preheated in the oven, saving extra time.

1. Beat the meat through the bag.

2. Combine mustard and pepper, rub the piece on all sides so that the mustard penetrates well inside.

3. Soak in egg. You can add a little cream or sour cream to it, but it’s not necessary. Shake off excess omelette mixture.

4. Roll rump steaks in breadcrumbs.

5. Fry for two minutes on each side over medium heat and the rump steak with bloody juices inside is ready!