Many experienced amateur cooks may not answer the question of what a rump steak is. That is, everyone knows for sure that this is a meat dish; it is possible that he is even loved and cooked quite often. However, the "official" name is unknown to the cooks. Meanwhile, the method of preparation of dishes makes it possible to cook meat in the most natural way, with a minimum of additional ingredients. And very tasty!
Culinary alphabet: what is rump steak
What the rump steak is not confused with: both roast beef, beef steaks, and even cutlets. However, all this is completely different dishes. In short, a chop, breaded in breadcrumbs - that's what rump steak is. And unlike the steak, even in strict classics, it does not have to be beef: the inventors of the recipe, the British, initially allowed the use of pork, chicken and even fish in its preparation.
The rump steak is distinguished from roast beef by the thickness of the pieces - for the first they should be much thicker. Moreover, the traditional roast beef is not beaten and baked, and the rump steak is fried after processing with a hammer or spatula. True, the inhabitants of Misty Albion (and they probably know better than others what rump steak is) in some recipes bring meat “to mind” in the oven, but only after roasting.
Classic rump steak
Cooking is actually quite simple, and the dish will turn out to be very tender if you choose the right meat and guessed with the time of frying. When a beef rump steak is being prepared, you need to take a tenderloin or neck for it - there the meat is more tender, with the optimal amount of fat. A piece is cut with plates about a centimeter and a half thick, they are slightly, without much zeal, beat off with a wooden hammer (preferably through a plastic wrap so as not to make them loose). In the small bowls, the lezon is whipped - an egg with salt and a spoonful of milk. Each plate is dipped into it, then crumbled in breadcrumbs and fried on both sides until golden brown.
Features of the culinary process:
- Ghee is used. You can take pork fat. On a sunflower, the rump steak is more rigid.
- If you are not sure that the beef is soft, you can pre-marinate it or coat it with mustard and let it stand for a couple of hours.
- A rump steak is considered to be ready, it is easily pierced and gives off transparent juice. If the blood no longer protrudes, but the meat is dry, send it to the oven for a quarter of an hour, placing a container of water below.
When serving, the dish is poured with melted butter. And it is better to spread it on heated plates.
Rum Steak with Prunes
What is good about this dish is that it gives a large enough scope for culinary imagination. We suggest you cook an original rump steak, the recipe of which includes a rather unexpected component - dried fruits. One and a half kilograms of beef are chopped in the manner described above, crumble in breadcrumbs and quickly fried - until crusted, but not until cooked. Lazy people may not even beat plates - thanks to further manipulations, the meat will turn out tender. Grams of two hundred pitted prunes are steamed in advance with boiling water for five minutes, and then dried. Sliced meat is transferred to a baking dish in one layer. Prunes are stuck between them. In a pan with beef juice, circles of 3-4 carrots are allowed and laid on top of the meat. Then, until transparent, the rings of three onions are fried and distributed over the carrots. The form is poured with a glass of broth - and into the oven for two hours. Such a rump steak (photo in the article) will surely become a signature and favorite dish in your family.
Mustard crust
To obtain the intended result from mandatory procedures, breadcrumbs of meat are excluded. But without appetizing “clothes” it will not remain! For her, half a glass of sunflower seeds is grinded - it can be raw, it can be fried, it makes no difference, if only it is peeled. Two spoons of strong mustard are mixed with two yolks, salt, pepper, paprika and seeds. Each prepared beef rump steak quickly browned over high heat and transferred to a baking sheet covered with foil. The meat is generously greased with cooked pasta and placed in the oven for about five minutes. Such beef can become a real decoration even for a festive table!