Ingredients for 4 people:
4 rump steaks (after approx 18 day),
20 a dag of mushrooms 2 medium onions,
half a cup of broth (instant),
2 spoons of brandy,
1 spoon of margarine for frying,
1 a teaspoon of potato flour,
salt, ground white pepper,
parsley for decoration
Preparation method:
Rinse the four rump steaks under running water, dry it, rub evenly on all sides with ground white pepper.
Heat one tablespoon of margarine in a frying pan. Fry the cutlets after 4 minutes on each side.
Peel two medium onions, cut into slices. Thoroughly clean the mushrooms, wash, and then cut into slices. Remove the meat from the pan, salt it, do not let it cool down. In the same fat, fry the chopped onion and mushroom slices. Remove the vegetables from the pan, reduce the fire. Mix the frying fat with the brandy and broth (instant). Thoroughly spread the potato flour in a little cold water. Thicken sauce, stirring vigorously. Boil it all lightly (preferably under cover, with the cover slightly open, so that the sauce remains aromatic), season with salt to taste, ground pepper. Arrange the fried rump steaks on four plates, add mushrooms mixed with onion. Pour a small amount of ready-made meat over the meat, aromatic sauce. Pour the rest of the sauce into a sauceboat and serve with the meat. Rinse the bunch of parsley under running water. Dry it carefully on a cloth, tear off the leaves from the stems. Garnish the dish on the plates with parsley. The prepared rump steaks are best served with croquettes (or potatoes from the water) and a homemade tomato salad or salad.
Preparation time: 30 minutes,
1 portion = 340 kcal
