Rump steak: 3 best recipe

Rump steak Beef

Ingredients:

1 kg of fresh beef tenderloin

2 eggs

2 tbsp. tablespoons boiling water

70 g of butter ghee

cup breadcrumbs

salt and pepper - to taste

Minions lamb breaded

How to cook beef rump steak from

1. beef tenderloin wash and cut slices of approximately 2 cm thick. Then gently repel them with a special hammer. If you do not, then use the edge of a large spoon. In a frying pan heat the oil.
2. In a bowl beat the eggs, add the boiling water, add salt, season with spices. All gently whisk until smooth. In a separate bowl pour the bread crumbs.
3. Each piece of meat dip first into a homogeneous mass, then in breadcrumbs. Put everything in a pan. Rump steak fry on medium heat on both sides until browned crust.

A delicious rump steak pork

Ingredients:

420 grams of lean pork

cup breadcrumbs 5 Art. tablespoons vegetable oil

2 tbsp. tablespoons of warm water

2 eggs

a bit of butter

salt and pepper - to taste

How to cook rump steak of pork:

1. Meat wash, cut into small pieces (approximately 2 cm thick) and slightly repel them hammer. Put the pieces in a bowl, season with salt and pepper them. Leave it to marinate for 15 minutes.
2. Prepare lezone. In a bowl, beat the eggs, add the boiling water, a little salt, stir. Lezone ready.
3. For breading dishes take crushed biscuits and ready lezone. First, dip the pieces of meat in lezone (for better breading), then place in a plate with breadcrumbs and roll good.
4. In a frying pan heat the vegetable oil. Then put back the pieces of meat, cook 4 minutes on low heat. Turn to the other side and just fry.
5. , preheat to 190 ° C, put round steak on baking and place in the oven for about 8 minutes until fully cooked in the oven, bring a dish.

Rump steak with mushrooms

Ingredients:

520 g of beef

270 g of low-fat sour cream

60 g lard

170 g mushrooms (if you wish, you can take any mushrooms)

40 g butter

40 g flour

a little lemon juice

a bunch of parsley

salt - to taste

How to cook a rump steak with mushrooms:

1. Wash the meat, cut into medium pieces. Repel them and season with salt. Fry the pieces in the melted butter. Top up with a little water stew. Mushrooms clean, wash, cut into small cubes, put them into a separate pan. Carefully sprinkle them with fragrant lemon juice and cook in butter.
2. remove the resulting meat broth sauté flour with juice, which was formed from the meat during frying. Then add a little water, mix thoroughly and place the cream, stir and heat. Then put back the mushrooms, sprinkle the dish with chopped parsley.