How to properly cook beef rump steak. Rump steak: ways to prepare an English dish

Beef rump steak (recipe with photo) is a very popular dish in England. It was from there that it spread throughout the world, undergoing, of course, some changes. So, in its classic version, rump steak is made from beef, but now pork or even chicken meat is used.

Ingredients:

Cooking process:

1.First of all, let's prepare the sauce. To do this, prepare the garlic by peeling and chopping it. Then take a chili pepper, remove the seeds (do this carefully, they are very bitter) and chop finely. Score the lime and squeeze out the juice (or you can use a juicer).

2.Take a small saucepan or saucepan, pour rapeseed and olive oil into it, and put on fire. Add chopped garlic and fry it. Then pour the squeezed lime juice into the saucepan, add the indicated amount of cumin, chopped chili pepper and salt to taste.

3.Pour the boiled sauce into a bowl, add salt and pepper if necessary. The sauce is ready.

4.Now let's move on to cooking the meat. It should be cut into pieces one to one and a half centimeters thick. Beat it lightly before frying. Then put the frying pan on the fire and place the prepared pieces of meat on it. Fry each side for about five minutes. The finished meat needs to be cooled a little and salted.

5. Peel the onion, rinse it and cut into thin rings. It should also be fried. Place the onion on a hot surface and fry it until lightly golden, adding a little salt and pepper at the end.

6. While the onions were being fried, the meat cooled a little. Take a sharp knife and cut large pieces of meat into thin oblong strips.

Place the pieces of prepared rump steak on a plate and place fried onion rings on top. Pour the sauce into a suitable bowl and serve along with the meat. You can have fried potatoes as a side dish. Bon appetit!

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Introducing meat in a new way: learning to cook beef rump steak

Rump steak is a piece of meat, the thickness of which is 1-2 cm, and the weight is 110-130 g. For it, either fillet or the upper part of the inside of the hind leg is used. The meat is breaded and served with various side dishes.

To improve the taste, you can use various spices and sauces. Let's look at several recipes for preparing delicious beef.

Beef rump steak recipe in a frying pan

Let's start with the classic cooking option, which involves first frying and then baking. Thanks to this combination of heat treatment, the meat forms a beautiful crust, but it remains juicy.

For this dish you should take: 1 kg of tenderloin, 2 eggs, 55 g of melted butter, salt, pepper and breadcrumbs.

Cut the prepared tenderloin into pieces, as stated, about 2 cm thick. Using a hammer, lightly beat them on both sides. To prepare the batter, which is called lezon, you need to combine eggs with a tablespoon of water, and also add a little salt and spices. Using a whisk, beat the mixture until a homogeneous consistency is formed. Pour the crackers into a separate flat plate;
Pour oil into the pan to heat it up. First dip each piece of tenderloin into the “leison”, and then roll it in breadcrumbs and place it in a frying pan. Cook on both sides until golden brown. Then place on a baking sheet lined with parchment and finish in the oven. If everything is ready, then when pierced, clear juice will be released.

Beef rump steak recipe in the oven

This option is similar to the previous recipe, but there are still significant differences. In addition, we suggest immediately preparing the beef with a bed of vegetables, which is a light side dish. The amount of ingredients is for 4 servings.

Prepare the following products: 450 g beef, 4 tbsp. spoons of flour, 1 teaspoon of salt, 2 tbsp. spoons of olive oil, 125 g each of chopped celery and carrots, 2 tbsp. tablespoons of chopped onion, 2 cans of tomatoes in their own juice, 0.5 teaspoon of Worcestershire sauce and 60 ml of chopped hard cheese.

It is recommended to preheat the oven to 163 degrees. At this time, take a frying pan and heat the oil over medium heat. Prepare and pound the beef. Combine flour with salt and mix well. Roll the pieces in the mixture until the entire surface is covered;
Fry the steaks in a frying pan for about 3 minutes. from each side. During this time, a golden brown crust should form. Place meat on a plate and cover with foil to keep warm;
In another frying pan, fry the prepared vegetables in oil for 4 minutes. constantly, stirring. Then add the sauce and tomatoes, and when the contents boil, reduce the heat and cook for another 5 minutes. Mix everything well;
Take a baking dish and place the rump steaks, and then the vegetables. Cover the top with foil and cook in the oven for an hour. After the time has passed, remove the foil, sprinkle everything with cheese and cook for another 5 minutes. Serve hot.

How to cook beef rump steak in a slow cooker?

Another variation on the “classic rump steak” theme. A slow cooker allows you to quickly and efficiently cook meat, which will not differ from the version in a frying pan. The amount of ingredients is designed for 3-4 servings.

For this recipe for beef rump steak you should prepare: 0.5 kg of meat, an egg, 1 teaspoon each of mustard and mayonnaise, spices, 80 ml of milk and 100 g of flour.

Cut the meat into pieces, beat on both sides, and then add salt and pepper. Prepare a batter by combining eggs, mustard, mayonnaise, milk and spices. Using a whisk, beat everything until smooth. Add flour in portions and continue mixing. The finished batter should have a consistency like kefir;
Turn on the multicooker in the “Frying” mode, pour oil into the bowl and heat it for several minutes. Dip the beef pieces thoroughly into the batter and place in the slow cooker. You need to fry until golden brown on both sides. If, after piercing the rump steak, you see red juice, then cook for another 25-30 minutes. in heating mode.

How to fry beef rump steak with Dor Blue cheese and horseradish?

Now let's look at the original version of the dish, which deserves to be on the restaurant menu. If you want to surprise your loved ones, then be sure to treat them to this meat. The amount of ingredients is designed for 4-5 servings.

For this recipe you should take the following products: 800 g of beef, 75 g of cheese, 100 g of champignons and sweet peppers, 4 tbsp. spoons of breadcrumbs, 1 tbsp. a spoonful of chopped horseradish, mayonnaise and butter, an egg, and also spices and herbs.

Beef tenderloin should be washed, dried, cut into pieces and pounded. Combine chopped cheese, horseradish, mayonnaise, chopped herbs and spices. In a separate flat plate, mix the crackers with salt and pepper. In a deep bowl, beat the eggs thoroughly;
Dip each piece of meat first in the egg mixture and then in the breading mixture. Place them in a frying pan where you need to preheat the oil. Fry until a beautiful golden crust forms. Place the rump steaks in a baking dish and top with the prepared cheese mixture. Place in the oven preheated to 180 degrees for 10 minutes. The original and spicy dish is ready.

How to make beef rump steak with prunes?

Using this recipe you can prepare aromatic and juicy meat, which is complemented by piquant prunes. A wonderful dish for a family dinner and for a holiday table. It is recommended to serve it with red wine. The amount of ingredients is designed for 5-6 servings.

For this recipe you should prepare the following products: 1.5 kg of beef, 3 large onions, 200 g of prunes and spices.

The meat must first be washed, dried and cut into portions. Then prepare the vegetables: cut the peeled carrots into slices and the onion into rings;
Heat the oil in a frying pan and fry the meat in it until a nice crust forms. This will take about a couple of minutes;
Place pre-soaked prunes in a baking dish and place pieces of meat on top. Separately, fry the onions and carrots until golden, and then place the vegetables on top of the beef. Pour in hot water or broth;
Place the pan in the oven, which should be preheated to 180 degrees. Cooking time: 2.5 hours. Can be served separately or as a side dish.

How to cook marinated rump steak without breading?

Another option that is suitable for lovers of delicious steaks. Be sure to use the freshest possible beef to get the right result.

Prepare the following ingredients: 4 steaks, 2 onions, 4 cloves of garlic, 2 tbsp. tablespoons vegetable and 6 olive oil, 2 tbsp. spoons of lemon juice, and another 1 tbsp. spoon of spices.

First you need to make a marinade by combining chopped onion, garlic, spices, lemon juice and olive oil. Mix everything and brush all steaks on both sides using a silicone brush. Cover everything with a lid and leave in the refrigerator for 3 hours;
Then remove excess marinade from the meat and fry it in hot oil over high heat for a minute on each side. In this case, you will get a rare rump steak; if you want medium-rare meat, then increase the time to 4 minutes. from each side. Sprinkle the finished steaks with salt and pepper to taste. The remaining marinade can be used to make a sauce.

As you can see, rump steak can be prepared in different ways. This meat dish goes well with various side dishes, and for variety, use sauces.

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Beef rump steak recipe

Recipes by type of dish

Rump steak- This is a lightly pounded and fried small piece of meat. As a rule, this is a tenderloin or fillet. The history of rump steak begins in England, it was the British who came up with how to cook rump steak.

Rump steak is a piece of juicy fried beef with a crispy crust of croutons. In this dish, the choice of good meat and the ability to assess the degree of doneness are very important so as not to dry out the rump steak. Before you cook rump steak, make sure you completely understand the recipe.

beef, eggs, milk, white crackers, butter, salt, ground black pepper

Juicy meat in a crispy breading is a real man's food.

pork, eggs, salt, ground black pepper, flour, breadcrumbs, vegetable oil

Rump steak is meat with spices, fried over high heat.

beef, vegetable oil, salt, ground red pepper

fish fillet, salt, ground pepper, wheat flour, butter, onion, salt, wheat flour, vegetable oil, fried potatoes, carrots, lemon, fried onions

rump steak, seeds, mustard, yolk, ground paprika, vegetable oil, salt, black pepper

butter, salt, lemon, milk, pepper, eggs, beef, ground crackers, herbs, fat

rump steak, butter, tomatoes, French baguette, Gouda cheese, thyme (thyme, Bogorodskaya herb), salt, pepper

rump steak, salt, fat, ground black pepper, butter, gin

meat, salt, pepper, eggs, breadcrumbs, butter

veal, flour, white table wine, onion, fat, salt, pepper

meat, eggs, breadcrumbs, salt, ground black pepper

beef, breadcrumbs, eggs, lard, butter, side dish, pepper, herbs

beef, eggs, milk, crackers, rendered lard, butter, parsley, dill, ground black pepper, salt

beef, eggs, ground crackers, fat, salt, spices, herbs

meat, crackers, butter, eggs, pepper, salt

beef tenderloin, onions, eggs, breadcrumbs, ground black pepper, salt

meat, salt, pepper, eggs, crackers

meat, eggs, breadcrumbs, butter, salt, pepper

meat, eggs, breadcrumbs, butter

beef tenderloin, eggs, onion, breadcrumbs, ground black pepper, salt

beef, vegetable oil, butter, salt, pepper

From England this dish came to Russia, where it was initially called closer to the English pronunciation - “romstek”. There is beef rump steak, pork rump steak, and chicken rump steak. But beef rump steak is a classic recipe.

Cooking rump steak is, in principle, straightforward. However, we will give you some tips on how to fry rump steak correctly. Pieces of meat for rump steak are beaten to a thickness of 1-2 cm. Before frying, they are dipped in a beaten egg (leison), and then in flour or breadcrumbs. Then the meat is fried in a frying pan in vegetable or ghee. But this is not a ready-made rump steak; the recipe usually advises cooking the meat in the oven. Rump steak The meat is considered ready when the meat is easily pierced with a fork and clear liquid flows out. However, chicken rump steak can do without the oven.

Now you know how to cook rump steak. We hope you get a delicious rump steak, we are waiting for your photo.

Beef rump steak recipe photo

lada-audio.ru

Beef rump steak miratorg recipe

Rump steak is nothing more than a thin piece of beef fillet from the back of the carcass. Ideal for quickly fried chops. If desired, rump steaks can also be used for making rolls or schnitzels. Miratorg offers the consumer rump steak made from marbled Angus Beef, which I have already become acquainted with through tasting, and.

Miratorg rump steaks are packaged in the usual black container with transparent film and a golden label spine. It contains only beef, the price for 470 grams is around 300-350 rubles.

Inside are three neat, but for some reason unbalanced pieces of meat - two pieces of blya are much thicker. Although it was even more convenient for me, my husband and I got two larger pieces, and the child got a smaller piece.

Making rump steaks is simple. We take the meat out of the container, wait until it warms up to room temperature, beat it well on both sides and fry in a small amount of olive oil for about 2 minutes on each side. Salt and pepper after cooking. Let rest for 10 minutes and serve. As a side dish, I fried potato slices in olive oil, added olives and whiskey - optional))

The meat turned out tasty, not a ribeye, of course, in the photo one piece shows that there is a vein that is not particularly chewy, but its price is 2.5 times less. In general, everything is tasty, everything is cut and chewed quite well, although the meat is not fatty at all. A 7-year-old child could handle a knife and fork and cut and chewed meat without much difficulty. I liked everything, for 300 rubles it’s tasty and of high quality. I recommend!

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.

Ingredients

lean pork – 400 g;
egg – 1 pc;
breadcrumbs - a handful;
salt - to taste (about a pinch for 1 rump steak);
ground black pepper - to taste;
warm water - 1 tbsp. l;
vegetable oil – 4 tbsp. l;
a little butter.

Preparation

Meat for rump steaks should not be fatty. If there is a fatty edge, it needs to be cut off. Cut the meat into portions about 2 cm thick.

Beat lightly with a hammer. Just lightly, without fanaticism, so that a piece of meat does not turn into a sieve.

Add salt and pepper to taste. For a piece of meat the size of your palm, a pinch of salt and ground pepper is enough. Leave for 5-10 minutes.

While the meat is marinating, prepare the lezon. Beat one egg and add a tablespoon of warm water. Add some salt. Liezon is ready.

To bread the chops you will need ground crackers and prepared lezon. Place both plates side by side.

First, dip the meat in the leison so that the breading sticks better.

Transfer to a plate with breadcrumbs. Sprinkle with breadcrumbs on all sides. Shake off any excess.

Vegetable oil should already be heated in the frying pan. Place the meat in it and fry for 3-4 minutes. Make the heat medium.

Turn the meat over and brown the other side.

The rump steak is cooked in the oven. Preheat it to 180 degrees. Place the rump steaks on a baking sheet or in a heat-resistant dish and place in the oven for 5-7 minutes.

To keep the meat juicy, place a small piece of butter on each rump steak.

Serve immediately after cooking. Any side dish, but you can limit yourself to fresh vegetables so as not to interrupt the taste of the meat.

Rump steak is often made from the cheapest cuts of beef, but unfortunately it can be tough and difficult to chew if not cooked correctly. The best recipes are those that cook the rump steak in liquid for a long time. Such recipes are given below.

Ingredients

Braised rump steak

Serves four

3 tablespoons (45 ml) butter
1/2 teaspoon (2.5 ml) salt
1 small onion, diced
1 clove garlic, minced
1 cup (250 ml) tomato sauce
1/4 cup (60 ml) maple syrup
2 tablespoons (30 ml) soy sauce
1/2 teaspoon (2.5 ml) red pepper flakes (optional)
1 tablespoon (15 ml) apple cider vinegar
1 cup (250 ml) meat broth or broth

Baked rump steak

Serves four

450g beef (upper thigh), cut into four equal pieces
4 tablespoons (60 ml) flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) canola or olive oil
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) chopped carrots
2 tablespoons (30 ml) chopped onion
2 cans stewed tomatoes, with liquid, 415 g each
1/2 teaspoon (2.5 ml) Worcestershire sauce
1/4 cup (60 ml) shredded cheddar cheese

Rump steak in a slow cooker

Serves four

450g beef (thigh), cut into four equal pieces
2 tablespoons (30 ml) butter or margarine
1/4 cup (60 ml) flour
1/2 teaspoon (2.5 ml) garlic powder
1/4 teaspoon (1.25 ml) salt
1/2 teaspoon (2.5 ml) ground black pepper
1 medium onion, sliced
1/2 package dried onions for soup.
250 ml meat broth
215 ml canned mushrooms, with liquid
1/2 teaspoon (2.5 ml) brown sugar
1/8 teaspoon (0.625 ml) ground allspice
1/4 teaspoon (1.25 ml) ground ginger
1 bay leaf

Steps

Braised rump steak

Melt one tablespoon (15 ml) butter in a large long-handled skillet. Heat the butter over medium-high heat until it melts.

To give the dish a more pleasant taste and aroma, you can use beef lard or fat rendered from lard. Vegetable fats can also be used.

Sprinkle the meat with salt and pepper. Make sure the spices are distributed evenly on both sides so that the flavor spreads evenly throughout the meat.

Fry the meat in oil. Place the prepared steaks in the pan with the melted hot butter and cook until lightly browned, about 3 minutes on each side.
- Once the steaks are browned, remove them from the pan and place them in a shallow plate with low edges. However, the height of the edges should be sufficient to retain the juices escaping from the meat.
Melt the remaining butter in your skillet. Place 2 tablespoons (30 ml) butter in a skillet and heat over medium-high heat until the butter is melted.
- As before, for better taste you can use lard or pork fat instead of butter. If you are a fan of a healthy diet, replace butter with vegetable oil.
Sauté onion and garlic in oil. Place the onion in the pan and cook, stirring frequently, for about 5 minutes. Add minced garlic and cook for 1 minute more as before, stirring frequently.
- Passivated onions should be tender and smell good.
- Ready garlic should be rosy and smell nice.
- Garlic cooks faster than onion, so they cannot be added at the same time. Moreover, garlic can easily burn, so you need to be careful to prevent this from happening.
Mix the ingredients for the sauce. Add tomato sauce, maple syrup, soy sauce, apple cider vinegar and red pepper flakes (if desired) to skillet. Mix well, then add the meat broth and stir again.
- It's easier to mix the sauce in the pan before you add the meat back into it. If the meat remains in the pan, it will interfere and make it more difficult for you to combine all the ingredients of the sauce.
Return steaks to pan. Bring the mixture to a boil and allow it to reach a steady simmer before reducing the heat.
- Don't forget to drain any juices that have drained from the meat while it's on the platter into the pan. These juices are very valuable in terms of taste and aroma.
Simmer until soft. Cover the pan with a lid and leave to simmer for 60-90 minutes. 20 minutes before the end, remove the lid.
- During cooking, the contents of the pan must be stirred periodically.
- Removing the lid during the final stages of cooking helps the sauce thicken and become richer and richer.
- Slow braising is an ideal way to cook rump steak, which can often be dry and not too tender. The long cooking process allows the meat to cook better, and the liquid present during braising prevents the meat from drying out.
Serve hot. Transfer the rump steaks to the plates in which you will serve it and pour the sauce on top.

Baked rump steak

Preheat oven to 163 degrees Celsius. While the oven is preheating, prepare a casserole dish by spraying the bottom and sides with nonstick cooking spray.

If you have a large, thick, oven-safe skillet, you won't need a separate casserole dish. You can cook rump steak using only this.

Heat oil in a large frying pan with a long handle. Turn the heat up to medium. Place the butter in the pan and let it melt until it becomes smooth and glossy. This will take you about a minute.

Beat the meat. Place the meat between two layers of oiled or parchment paper. Using a meat mallet, pound the steaks to approximately 1/4 inch (6.35 mm) thickness.
- Pounding the meat makes the finished rump steak more tender and easier to chew.
Mix flour with salt. Mix flour and salt in a large resealable plastic bag. Shake the bag vigorously to mix the flour and salt evenly.
- Alternatively, you can mix the flour and salt in a wide bowl with high sides. Make sure that this bowl is comfortable to place the chopped pieces of meat. Sift the ingredients together to make sure they are well combined.
Roll the meat in a mixture of flour and salt. Place a piece of meat in a bag with flour and salt, close and shake well so that the flour coats the meat on all sides.
- If you are using a bowl instead of a bag, place the meat in it and turn each piece several times to ensure the flour sticks to all sides.
Fry the steaks in hot oil. Place the floured steaks into the hot oil and fry them for about 3 minutes on each side, or until lightly browned.
- Remove browned steaks from pan. Place them in a low-rimmed plate to retain heat as well as any juices that will escape from the meat.
Sauté celery, carrots and onions. Place vegetables in a large skillet and cook for 3-4 minutes, stirring constantly.
- Cooked vegetables should be slightly crispy. They should be soft enough to bite into, but still have a bit of a crunch.
Add tomatoes and Worcestershire sauce. Place ingredients in a saucepan and bring to a boil. Once the contents boil, turn the heat to low and let it simmer for 5 minutes.
- After this, you need to thoroughly stir the contents to dissolve all the fried pieces stuck to the bottom. These pieces are especially valuable because they have a pleasant taste.
- Do not cover the pan while boiling.
Transfer the contents of your skillet to the prepared baking dish. Place the steaks in a single layer on a baking dish and spoon the contents of the pan on top of them.
- If you're baking the rump steak in the same pan you used to roast the vegetables, simply add the steaks into the pan and submerge them slightly into the vegetable mixture.
Bake until soft. Cover the dish with aluminum foil and bake for 60 minutes in the preheated oven.
- Slow roasting in gravy is another great way to cook rump steak, which often ends up being lean and not very tender. The long process of baking in the sauce makes the meat more tender and juicy.
Add and melt cheese. Open the dish and sprinkle the steaks with cheese. Place back in the oven for 5 minutes, or until the cheese is melted.
- If you wish, you can add more cheese than the recipe calls for, which will increase the cooking time slightly because a thicker layer of cheese will take longer to melt.
Serve hot. Remove the cooked rump steak from the oven and place on plates and top with the vegetable mixture.

Rump steak is a hearty piece of meat, breaded and fried over high heat: beef, chicken, pork. Delicious!

English rump steak, beef, usually from fillet, which cooks quickly, turns out soft and juicy under a bright golden brown crust.

440-450 g beef (fillet, splint, thick, thin edge)
a mixture of freshly ground pepper (or just black pepper)
1 large or 2 small eggs
1-2 tbsp. spoon of cream or water
breadcrumbs
vegetable oil
1 tbsp. spoon of ghee (optional)

The standard weight of a classic rump steak is 115 g, so we cut a piece of beef evenly across the fibers (we have a langet, under that name it is sold in a butcher shop) into 3 slices approximately 22-25 mm thick.

We put each piece into a bag and beat both sides without being too zealous, leaving a thickness of approximately 15 mm - the photo shows that the size did not increase much after beating. Rub the meat with ground pepper.

Break the egg, mix, whisking with a fork, with cream (milk, water), i.e. We make a simple lezon for marinating. We immerse the future rump steaks in it and let it stand for half an hour.

Having placed a frying pan with vegetable oil (6-8 mm layer) over high heat, bread the meat in breadcrumbs.

Pressing well, leaving no exposed areas of meat on the surfaces or sides.

Fry the rump steaks without reducing the heat. We do this in vegetable oil, or before adding the meat for frying, add melted butter, which makes the rump steaks tastier.

Once in a layer of overheated oil, the rump steaks are fried quickly, one side in 60-80 seconds, acquiring a tasty crust and no less tasty, sufficiently fried, juicy flesh. Salt the rump steak after frying.

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.

Recipe 3: pork rump steak (step by step)

pork - 1 kg;
chicken eggs - 1 pc.;
milk 3.2% - 2 tbsp;
salt - to taste;
ground black pepper - to taste;
refined vegetable oil - for frying;
sliced white loaf - 3 slices

Breadcrumbs serve as breading for rump steak and I suggest making them yourself. If you only have a fresh loaf of bread at home, like I do, then simply put it on a baking sheet and put it in the oven preheated to 70 degrees for 10 minutes.

By the way, the cooking time for croutons will depend on the oven, the freshness of the bread and other factors, so focus on the browned edge.

While the crackers are drying, we can cut the meat. In a classic rump steak, the meat must be cut 1.5-2 centimeters thick, and here we will do the same.

Then rub each piece of meat with salt and pepper on both sides. The beef for rump steak is slightly beaten, but this piece of pork will clearly be tender even without it. But if you still beat the meat, watch the required thickness; it should remain at least 1.5 centimeters.

Set the meat aside and let it rest. Take the slightly browned crackers out of the oven. If you feel that the middle is still soft, it’s not scary. The crackers will “get ready” while they cool.

Once they have cooled, break them into smaller pieces and place them in a blender bowl.

We should get bread crumbs of different sizes. Don't be confused by the large crumbs; I left them on purpose so that the breading would be more textured.

After that, we take on the ice cream. This terrible word means nothing more than an egg beaten with milk (cream or plain water). For one egg, take 2 tablespoons of milk and beat with a whisk or regular fork until smooth.

Now everything is prepared and you can proceed to the main stage. Each piece of meat should be dipped into the lezon, then into bread crumbs and placed in a hot frying pan with a small amount of oil.

It is better to use olive oil, but any unrefined oil will do.

Fry the meat until it has such a beautiful golden crust. Fry each side for 5 minutes.

Don’t forget that the crumbs in our frying pan burn and you need to remove them after every two passes if you cook a lot.

Since our meat is quite thick, you may have to cook the meat in the oven, as is done with beef in the original recipe. Place the meat in the oven for 5 minutes at 170 degrees.

I decided to serve it to my husband with fried potatoes and cabbage salad with radishes. Since we have both meat and potatoes fried, we shouldn’t overload the dish with mayonnaise. The salad is dressed with a small amount of olive oil.

Recipe 4: beef rump steak in a frying pan

I think today it’s hard to find someone who hasn’t tried or heard the name of such a dish as beef rump steak or 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. It’s no more difficult to cook beef rump steak than it is to cook chops or steak. To prepare beef rump steak, recipe with photo, you will need the following 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.

Wash and dry the beef before slicing. If necessary, clean it with a knife from films and tendons. After this, cut the meat across the grain into slices 1 cm thick, 10 cm long and 4 cm long. Beat the beef with a hammer. Do this carefully so as not to tear the meat.

Prepare a lezon for frying rump steaks. Beat the eggs into a bowl. Add salt and black pepper. Pour in 50 ml. water. Mix the egg mixture with a fork. To prepare leison, you can use milk instead of water.

Mix bread crumbs with paprika. During frying, the beef rump steak will acquire a dense orange golden crust. For a more yellow tint, you can use turmeric instead of paprika.

Place the frying pan with oil on the stove. Dip a piece of chopped beef for rump steak into a bowl with leison.

After this, place the meat in a bowl with breadcrumbs.

Dredge the beef on each side in breadcrumbs. The procedure can be repeated twice, then the rump steak will acquire a thicker crust.

Place breaded beef into hot oil.

Fry the beef rump steak in a frying pan on one side for about 2 minutes. Using a wide spatula, turn the rump steak over and sear the other side. After this, transfer the rump steaks to a baking sheet and bake in the oven for 10 minutes. Serve tasty and crispy meat with french fries, fresh vegetables and herbs and, of course, sauce will not go amiss.

Recipe 5: how to cook rump steak (with photo)

Rump steak is meat with spices, fried over high heat.

Beef – 400 g
Vegetable oil - 6 tbsp. spoons
Salt - 2-3 pinches
Ground red pepper - 1-2 pinches

Cut the meat into pieces 2 cm thick.

Rub the pounded rump steaks with salt and ground red pepper.

Dip in vegetable oil, put in some container, close and leave in it for an hour.

Grease a roasting tray or frying pan with vegetable oil. Then heat a baking sheet or frying pan greased with vegetable oil and fry the rump steaks on it on both sides until medium brown. First, fry over high heat for 2-3 minutes on one side.

And then another 2-3 minutes on the other.

Beef rump steak (or schnitzel) is ready. When serving, you can sprinkle with herbs.

Recipe 6: Chicken rump steak in orange marinade

Chicken thighs - 6 pcs.
Egg - 2 pcs.
Breadcrumbs - 6 tbsp. or as needed
Salt - to taste
Pepper - to taste
Olive oil - as needed.

For the marinade:

Orange juice – 0.5 l
Bay leaf - 1 pc.
Garlic - 3 teeth. or to taste.
Peppercorns - 6-10 pcs.
Allspice - 3 pcs.
Salt - 1 tsp.

Remove skin and bones from chicken thighs, place in a saucepan, add bay leaf, peppercorns, allspice, garlic (I also added rosemary).

Pour orange juice over the thighs.

Soak the chicken in the marinade for several hours (preferably overnight).

Remove the thighs from the marinade. dry with a napkin.

Beat each thigh (it’s best to do this in a plastic bag).

Place on a board, cut off membranes and excess fat.

Beat the eggs and dip the beaten thighs into it.

Place the thigh in a bowl with breadcrumbs and roll in breadcrumbs.

Repeat both steps.

Heat a frying pan with oil and add the breaded thighs.

Fry over medium heat on both sides until golden brown, place on a baking sheet or in a baking dish.

Place in the oven preheated to 200 C. Cook for 10-15 minutes, making sure that the crust does not burn.

Serve with potatoes in any form, buckwheat porridge, vegetable salad.

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!

To improve the taste, you can use various spices and sauces. Let's look at several recipes for preparing delicious beef.

Beef rump steak recipe in a frying pan

Let's start with the classic cooking option, which involves first frying and then baking. Thanks to this combination of heat treatment, the meat forms a beautiful crust, but it remains juicy.

For this dish you should take: 1 kg tenderloin, 2 eggs, 55 g melted butter, salt, pepper and breadcrumbs.

Cooking process:

Cut the prepared tenderloin into pieces, as stated, about 2 cm thick. Using a hammer, lightly beat them on both sides. To prepare the batter, which is called lezon, you need to combine eggs with a tablespoon of water, and also add a little salt and spices. Using a whisk, beat the mixture until a homogeneous consistency is formed. Pour the crackers into a separate flat plate;
Pour oil into the pan to heat it up. First dip each piece of tenderloin into the “leison”, and then roll it in breadcrumbs and place it in a frying pan. Cook on both sides until golden brown. Then place on a baking sheet lined with parchment and finish in the oven. If everything is ready, then when pierced, clear juice will be released.

Beef rump steak recipe in the oven

Prepare these foods: 450 g beef, 4 tbsp. spoons of flour, 1 teaspoon of salt, 2 tbsp. spoons of olive oil, 125 g each of chopped celery and carrots, 2 tbsp. tablespoons of chopped onion, 2 cans of tomatoes in their own juice, 0.5 teaspoon of Worcestershire sauce and 60 ml of chopped hard cheese.

Cooking process:

It is recommended to preheat the oven to 163 degrees. At this time, take a frying pan and heat the oil over medium heat. Prepare and pound the beef. Combine flour with salt and mix well. Roll the pieces in the mixture until the entire surface is covered;
Fry the steaks in a frying pan for about 3 minutes. from each side. During this time, a golden brown crust should form. Place meat on a plate and cover with foil to keep warm;
In another frying pan, fry the prepared vegetables in oil for 4 minutes. constantly, stirring. Then add the sauce and tomatoes, and when the contents boil, reduce the heat and cook for another 5 minutes. Mix everything well;
Take a baking dish and place the rump steaks, and then the vegetables. Cover the top with foil and cook in the oven for an hour. After the time has passed, remove the foil, sprinkle everything with cheese and cook for another 5 minutes. Serve hot.

How to cook beef rump steak in a slow cooker?

Another variation on the theme "classic rump steak". A slow cooker allows you to quickly and efficiently cook meat, which will not differ from the version in a frying pan. The amount of ingredients is designed for 3-4 servings.

For this beef rump steak recipe, you need to prepare: 0.5 kg of meat, egg, 1 teaspoon each of mustard and mayonnaise, spices, 80 ml of milk and 100 g of flour.

Cooking process:

Cut the meat into pieces, beat on both sides, and then add salt and pepper. Prepare a batter by combining eggs, mustard, mayonnaise, milk and spices. Using a whisk, beat everything until smooth. Add flour in portions and continue mixing. The finished batter should have a consistency like kefir;
Turn on the multicooker in the “Frying” mode, pour oil into the bowl and heat it for several minutes. Dip the beef pieces thoroughly into the batter and place in the slow cooker. You need to fry until golden brown on both sides. If, after piercing the rump steak, you see red juice, then cook for another 25-30 minutes. in heating mode.

How to fry beef rump steak with Dor Blue cheese and horseradish?

For this recipe you should take the following products:: 800 g beef, 75 g cheese, 100 g each of champignons and sweet peppers, 4 tbsp. spoons of breadcrumbs, 1 tbsp. a spoonful of chopped horseradish, mayonnaise and butter, an egg, and also spices and herbs.

Cooking process:

Beef tenderloin should be washed, dried, cut into pieces and pounded. Combine chopped cheese, horseradish, mayonnaise, chopped herbs and spices. In a separate flat plate, mix the crackers with salt and pepper. In a deep bowl, beat the eggs thoroughly;
Dip each piece of meat first in the egg mixture and then in the breading mixture. Place them in a frying pan where you need to preheat the oil. Fry until a beautiful golden crust forms. Place the rump steaks in a baking dish and top with the prepared cheese mixture. Place in the oven preheated to 180 degrees for 10 minutes. The original and spicy dish is ready.

How to make beef rump steak with prunes?

For this recipe you should prepare the following products: 1.5 kg of beef, 3 large onions, 200 g of prunes and spices.

Cooking process:

The meat must first be washed, dried and cut into portions. Then prepare the vegetables: cut the peeled carrots into slices and the onion into rings;
Heat the oil in a frying pan and fry the meat in it until a nice crust forms. This will take about a couple of minutes;
Place pre-soaked prunes in a baking dish and place pieces of meat on top. Separately, fry the onions and carrots until golden, and then place the vegetables on top of the beef. Pour in hot water or broth;
Place the pan in the oven, which should be preheated to 180 degrees. Cooking time: 2.5 hours. Can be served separately or as a side dish.

How to cook marinated rump steak without breading?

Another option that is suitable for lovers of delicious steaks. Be sure to use the freshest possible beef to get the right result.