During the last family rush, someone turned on the TV and came across the program of Karol Okrasa. I would not be myself, if I hadn't been interested. As a result, I wrote down a recipe for a rump steak. But not so ordinary! The rump steak made by Karol Okrasa is not made of chopped beef, and from a juicy slice of roast beef. In addition, it is served with insanely delicious stewed cabbage with vegetables. After applying minor modifications, we got the recipe below.
Ingredients:
frying oil
3 medium-sized onions
clove of garlic
carrot
parsley root
a piece of celery root
half a head of savoy cabbage
3 tomatoes
2 spoons of butter
4 tablespoons of flour
salt, pepper, Roman cumin
half a kilo of roast beef
Garlic, one onion and celery, finely chop, while carrots and parsley are cut into thin strips or slices (if someone has a cucumber slicer, can successfully use it, this time, however, I only used a knife). Put the ingredients in a large saucepan or pot and fry them. Then add a little water, so, so that the whole thing begins to suffocate. We also add a tablespoon of butter.
Cut the cabbage into thick cubes and add to the steaming vegetables. Pour a little more water, season with salt, pepper and ground cumin (better buy whole grain cumin and grind it in a mortar, but a slightly less aromatic powdered version is also available), then cover with a lid and let the cabbage soften.
Brew the tomatoes, we peel and remove the seed nests. Chop the remaining flesh finely (a blender or food processor will also give us a great effect, however, I was reluctant to pull out the extra tools and again only used the knife). When the cabbage is soft, we add tomatoes to it.
Form a ball of smooth mass from a tablespoon of flour and a tablespoon of butter, which we place among the soft cabbage, to thicken the whole. Butter, dissolving, will release the flour gradually and prevent the formation of lumps. Cover the cabbage again and continue to stew. During this time, we will prepare the meat and fried onions.
Cut the roast beef into thick pieces, Slices roughly two centimeters thick. We break down, Sprinkle with salt and pepper and coat in flour. Then put on a grill pan with hot oil and fry on both sides until the meat is appetizing, ruddy crust.
Cut the rest of the onion into feathers and throw the oil that is too hot on them. We fry it carefully, so that it does not burn. When it's ready, Pour a little water into the pan and stew it until the water evaporates. In this way, the onion will additionally soften and become appetizing, brown in color.
First put a few spoons of cabbage on the plate, on it a rump steak, and on top we put a portion of stewed onion. We additionally cooked some potatoes. Rump steak prepared and served in this way will surely satisfy every lover of Polish cuisine.
During the last family rush, someone turned on the TV and came across the program of Karol Okrasa. I would not be myself, if I hadn't been interested. As a result, I wrote down a recipe for a rump steak. But not so ordinary! The rump steak made by Karol Okrasa is not made of chopped beef, and from a juicy slice of roast beef. In addition, it is served with insanely delicious stewed cabbage with vegetables. After applying minor modifications, we got the recipe below.
