How to cook rump steak from Miratorg beef. Beef rump steak

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Many people associate rump steak with a large, juicy piece of breaded meat. And rightly so, but not quite right! This is a premium tender cut of chop seasoned in flour, beaten eggs and breadcrumbs, fried and baked in the oven.
This meat can be cooked either with or without breading. Basically, beef is chosen for cooking, namely, tenderloin from the back.
Rump steak is a dish of English origin and is positioned there as “real men's food.” The literal translation of “rump-steak” is “rump steak.” It is from the rump that this popular meat delicacy is prepared.

To cook rump steak in a frying pan you will need:

15 ml butter;
40 ml milk;
2 eggs;
40 g butter;
breadcrumbs;
black pepper;
salt;
spices for beef.

Ready time: 45-50 min. Calories: 226Cal.

PREPARATION STEP 1

Beef meat should be thoroughly washed, dried and be sure to remove films and fat. The thickness of each piece of meat should be about two centimeters.

PREPARATION STEP 2

Beat each piece medium on both sides and rub with salt and pepper.

PREPARATION STEP 3

You can use additional spices to taste. The meat rubbed with spices should be left for twenty minutes. Pour the butter into a deep plate and add the eggs and milk, whisk thoroughly until smooth. We have a leison. Add 2 tbsp to the leison. spoons of water and stir well.

PREPARATION STEP 4

Pour breadcrumbs into a plate, and then dip the pieces of meat first in the lezon, turning them in the mixture and coating them on all sides. And then, in the same way, roll in breadcrumbs.

PREPARATION STEP 4

Place in a frying pan with already heated oil and fry on both sides until golden brown.

Fry rump steak for 5 minutes on each side.

How to fry rump steak

Products

Beef tenderloin - half a kilo Egg - 2 pieces Breadcrumbs - 3 tablespoons Vegetable oil - 3 tablespoons Salt and pepper - to taste

How to fry rump steak

1. Wash and dry the beef, cut across the grain 1.5 centimeters thick. 2. Beat the pieces of beef with a hammer on both sides. 3. Salt and pepper each piece. 4. Beat eggs in a deep saucer. 5. Place crackers on a plate. 6. Heat a frying pan, pour oil. 7. Dip pieces of beef in eggs, roll in breadcrumbs and place in a frying pan. 8. Fry rump steak over high heat on both sides for 5 minutes.

Rump steak: ways to prepare an English dish

Rump steak recipes are suitable for true connoisseurs of meat dishes. In this article, you will learn how to cook beef rump steak at home so that it does not differ from what is prepared in its culinary homeland, namely in England.

What is rump steak?

Behind the unusual name lies a very easy-to-prepare meat dish. Initially, in Russia the name of this dish was slightly changed to “romsteks”.

The classic recipe, just like steak, involves the use of fresh, beef back tenderloin. It is cut into portions, beaten a little, breaded in a special way, fried and baked a little in the oven.

The result is a juicy piece of meat with a crispy crust.

Real English rump steak

If you decide to make a rump steak following all the rules, then try to buy fresh beef tenderloin; sirloin or neck is also suitable.

List of ingredients for 0.6 kg tenderloin:

2 eggs;
1/2 cup milk;
a cup of crushed white crackers;
50 g spread;
salt and pepper to taste;
rendered fat.

Divide the tenderloin into portions, making sure to cut across the fibers. Lightly beat all the pieces with a kitchen hammer so that their thickness is at least 2 centimeters.
Add salt and sprinkle with crushed black pepper.
Beat the eggs in a plate and mix with milk.
Soak the meat for at least a quarter of an hour in the milk mixture, and then bread it in breadcrumbs.
We fry each semi-finished product in well-heated fat on both sides.
The rump steak finishes cooking in the oven. The main thing here is not to overdry: 10 minutes at 150 degrees is enough.
Beef rump steak is served hot, always topped with melted spread.

Deep fried beef

Schnitzel rump steak is one of the variations of the traditional recipe. The peculiarity is that the meat is not beaten, but immediately cut into pieces of the required thickness. You need to fry in a large amount of fat.

List of required products:

beef (neck) – 600 g;
salt - a couple of pinches;
red pepper – ½ teaspoon;
breadcrumbs – 200 g;
parsley and cilantro - a little;
Oleina is odorless.

Description of cooking in detail:

We cut the neck. Each schnitzel is no thinner than 1.5 centimeters.
Mix salt with red pepper. Rub each piece with this mixture.
Pour a little Oleina into a deep container. We put the meat here, having previously generously coated each piece. Place in the refrigerator for 1 hour.
Roll the schnitzel in breadcrumbs and deep-fry until golden brown.
When serving, sprinkle with chopped fresh herbs.

Breaded marbled beef chop

For a truly delicious dish, you need to choose fresh, high-quality meat. Try using products from Miratorg, they will be perfect for our food.

Grocery list:

marbled beef – 400 g;
garlic – 3 cloves;
olive oil – 50 ml;
lime – 1 pc.;
½ pod of hot pepper;
salt – 2 pinches;
egg - 1 piece;
a little loaf for breading;
Oleina.

Let's start cooking with the sauce. Peel the garlic and chop finely. Remove the seeds from the pepper and cut into small cubes. Heat olive oil in a saucepan and add garlic. After frying for one minute, add the pepper cubes and squeeze out the juice from the lime. After the sauce boils, remove it from the stove and add salt to your taste.
We form marbled beef into portions. The indicated amount is enough for 4 servings. Lightly beat each one and add some salt.
Dry the loaf and chop it with a rolling pin.
Combine the egg with water. Soak the chops in the mixture and roll in crumbs.
Heat Oleina in a frying pan and fry for 4 minutes on both sides.
It is better to place it on a heated plate. Pour sauce on top.

Breaded pork

The recipe for making beef rump steak is not the only way. If you prefer another meat, then you can safely improvise. Try making pork rump steak.

loin – 0.8 kg;
eggs – 2 pieces;
flour – 100 g;
crackers – 1/2 cup;
salt, freshly ground black pepper;
pork fat.

Pork mode. We beat into pieces no more than 1.5 centimeters thick. Salt and pepper on each side.
Dip each one alternately into flour, egg and breadcrumbs.
Fry the rump steak in a frying pan in well-heated fat.

Grilled minced meat

You can prepare English food not only from chops. Try making it with minced pork. And for juiciness, add some vegetables.

The products you will need are:

600 g pork;
1 medium sized onion;
3 champignons;
a pod of sweet paprika and a little chili;
a small head of garlic;
salt;
bread crumbs;
Refined oleina.

Using a very sharp knife, chop the pork into mince.
Chop the vegetables into small cubes.
We combine the products and add salt to taste. Knead the minced meat until a tight ball is formed.
Form a large cutlet and bread it in bread crumbs.
It is better to fry in a grill pan with a little oil. You can compare your result with the photo.

Chicken rump steak with cheese

You can make this chicken dish using one of the methods described above. Or you can prepare a not-so-simple breading for a tasty and aromatic crust.

For preparation you need the following components:

chicken fillet – 0.6 kg;
soy sauce – 2 tbsp. spoons;
small white crackers - 1 cup;
grated cheese – 100 g;
egg – 1 pc.;
crushed pepper, salt;
odorless oil.

Lightly crush the fillet and brush with soy sauce, crushing with pepper. Leave in the refrigerator for 30 minutes.
Three cheeses on a very fine grater. Beat the egg with a pinch of salt.
Dip each chop first into the egg mixture, then into the cheese and crackers.
Fry in well-heated oil until nicely browned.
Cook the rump steak in the oven at 150 degrees for 4 minutes.

Baked chicken rump steak

By baking food, we get complete, healthy nutrition. Romstek can also be prepared this way. And saving time is a definite plus of this option.

List of components:

chicken fillet – 600 g;
Provencal – 100 g;
mustard with grains - 1 tbsp. spoon;
hazelnuts – 15 nuts;
cheese – 100 g;
breadcrumbs – 100 g;
oil without aroma;
garlic clove;
salt, seasonings.

Description of cooking stages:

Cut the breast into several parts. Beat it a little, add salt and season with spices.
Mix mayonnaise with mustard and crushed garlic. Lubricate the chops with the resulting mixture. Leave in a cool place for 2-3 hours.
Roast the hazelnuts and grind them into crumbs using a blender.
Three cheese into the finest crumbs. Mix these ingredients with the crumbs.
Dip the chicken into the breading mixture.
Grease the baking tray. Place the breaded pieces on it. Remove from the oven for half an hour. Temperature at least 180 degrees.

Fish rump steak with tomatoes in cheese

This wonderful way of cooking is suitable for fish lovers. Deep-fried onion rings and any vegetables go very well as a side dish.

You will need the following ingredients:

silver carp fillet – 800 g;
flour – 100 g;
white pepper powder and salt - 1/2 teaspoon each;
spread – 3 tbsp. spoons;
tomato – 200 g;
cheese – 150 g.

Sequential cooking scheme:

We cut the fish into thin squares and remove excess moisture with a napkin.
Mix flour with spices. Roll the fish pieces in the resulting mixture.
Heat the oil in a frying pan and fry the silver carp until golden brown.
Place them on a lightly greased baking sheet. Place chopped tomato slices on top and cover with cheese.
Keep at 180 degrees for no longer than 10 minutes.

Rump steak is a tasty and filling dish. By preparing a side dish for it, or simply serving it with vegetables, the result will be perfect. , located below will help you prepare it in your kitchen without much difficulty.

: Breaded rump steak

Source: https://gotovite.ru/mirovaya-kuxnya/romshteks-sposoby-gotovki-anglijskogo-blyuda.html

Pork rump steak

If for certain reasons you do not eat beef or simply could not buy it in the store, do not despair. Pork can also make a delicious rump steak.

The recipe for this dish is as follows:

The pork loin is cleaned of fat, veins and films and cut into portions 2 cm thick.
The meat is carefully beaten so as not to break the fibers.
Each piece of pork is salted and peppered to taste.
Leison is prepared from a raw egg, a pinch of salt and a tablespoon of water using a whisk.
The pork is first dipped in the egg mixture and then rolled in breadcrumbs.
Prepare rump steak in vegetable oil by frying on each side for 3 minutes.
The finished steak is transferred to a plate, pricked with a fork, after which the degree of readiness is assessed. If clear juice flows out of the pork, the meat can be served immediately. There is no need to bring it to readiness in the oven.

Rump steak: ways to prepare an English dish

Fkusnofacts

Rump steak is

a piece of meat cut from the top of the inside of the hind leg of beef. The average weight of the product is 115 grams. Traditionally, beef is used to prepare rump steak, but it can be replaced with turkey, pork, chicken and even fish.

— Calorie content

rump steak 237 kcal/100 grams.

Most often, beef is fried in natural vegetable oil. It can be replaced

to ghee, which when cooked will not smoke and contain harmful substances.

— Homeland

rump steak is from Britain, where the meat is prepared according to a special recipe. The rump steak is beaten well until its thickness is 1 centimeter. Then the rump steak is breaded in light wheat breadcrumbs or flour, after dipping the piece in lezon sauce. Rump steak is fried in melted butter. The fried rump steak is placed in the oven and baked at 180 degrees for 10 minutes. If you cook rump steak from chicken, then it is not necessary to bake it.

When choosing

For rump steak, preference should be given to pieces without veins and film, dark pink in color.

For greater juiciness, before you start frying the rump steak, you can marinate

. The marinade will make the rump steak more tender and soft. As a simple marinade, you can use soy sauce, table wine and/or mineral water. You can also use mustard. The meat will need to be coated with sauce on all sides and left for 3 hours.

Add vegetable oil to the breading (for 1 tablespoon of breading - 1 teaspoon of oil). Then the breading will not fall off

from meat during cooking.

Place the prepared rump steak in a frying pan with well-heated

butter, while the rump steak must be pre-dried, otherwise it will become tough.

To find out whether the meat is cooked or not, you need to use a fork. You should pierce the rump steak with it, if the juice comes out clear and without blood, then the dish is ready

The cost of ingredients for preparing rump steak according to our recipe is 375 rubles. (average for Moscow as of June 2020).

You are probably very interested in what we are going to cook today. So, rump steak is a piece of meat that is most often slightly beaten and seasoned with spices. Next, it is dipped in flour, then beaten eggs and finally in breadcrumbs. After this it is fried or baked.

This meat can be cooked either with or without breading. Basically, beef is chosen for cooking, namely, tenderloin from the back.

This dish came to us from distant England. It was there that this “real man’s food” was invented. Rump steak is translated as “rump-steak”, that is, literally it will be “rump steak”. It is from the rump that popular meat is prepared.

The famous gourmet Dumas wrote about this dish in his cookbooks and there he first mentioned such a part of the cow as the rump. He called this part of the beef "the best cut." Today, this “piece” is served not only in cafes, but also in restaurants as a gourmet dish. In addition, rump steak can be bought in a supermarket or market as a semi-finished product.

It is usually served with parsley, tomato sauce, French fries or glazed onions. Previously, by the way, only aristocrats ate rump steak. Now it is available in any store in frozen form.

How to fry rump steak in a frying pan

How to cook beef rump steak in a frying pan:

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 seared 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!

Many people associate rump steak with a large, juicy piece of breaded meat. And rightly so, but not quite right! This is a premium tender cut of chop seasoned in flour, beaten eggs and breadcrumbs, fried and baked in the oven.
This meat can be cooked either with or without breading. Basically, beef is chosen for cooking, namely, tenderloin from the back.
Rump steak is a dish of English origin and is positioned there as “real men's food.” The literal translation of “rump-steak” is “rump steak.” It is from the rump that this popular meat delicacy is prepared.

To cook rump steak in a frying pan you will need:

15 ml butter;
40 ml milk;
2 eggs;
40 g butter;
breadcrumbs;
black pepper;
salt;
spices for beef.

Ready time: 45-50 min. Calories: 226Cal.

PREPARATION STEP 1

Beef meat should be thoroughly washed, dried and be sure to remove films and fat. The thickness of each piece of meat should be about two centimeters.

PREPARATION STEP 2

Beat each piece medium on both sides and rub with salt and pepper.

PREPARATION STEP 3

PREPARATION STEP 4

Pour breadcrumbs into a plate, and then dip the pieces of meat first in the lezon, turning them in the mixture and coating them on all sides. And then, in the same way, roll in breadcrumbs.

Beef rump steak in the oven

750 g meat;
120 ml oil;
1 egg;
160 g crackers;
130 ml milk.

Time: 35 min.

Calories: 249.

Baking the dish:

Wash the beef thoroughly, dry it and place on a cutting board;
Using a sharp knife, cut off all tendons and fat;
Next, cut the beef into portions no thicker than 2 cm;
Sprinkle the pieces of meat with spices and rub them in;
Beat eggs with milk, salt them and set aside while the meat marinates;
Pour the crackers onto a plate, pour oil into the frying pan and heat it;
Roll pieces of meat in eggs, then in breadcrumbs;
Place in a frying pan and fry on both sides until crispy;
After this, transfer the meat to a greased baking sheet and bake for ten minutes.

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.

Ingredients:

1 kg tenderloin;
2 eggs;
55 g ghee;
salt;
pepper;
breadcrumbs for breading.

Cooking method:

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.

How to cook rump steak from marbled beef

340 g beef;
60 g crackers;
¼ lemon;
1 egg;
20 ml oil.

Time: 30 min.

Calories: 214.

Preparing rump steak:

Rinse the meat thoroughly, dry it with dry cloths;
Remove excess layers of fat, if any;
Place beef on a cutting board covered with cling film;
Place a small piece of film on top of the meat as well;
Beat the meat a little, season it with salt and black pepper;
Break the egg into a bowl, beat it with a fork;
Pour crackers into a deep plate, roll the meat in them;
Heat the oil in a frying pan, place the rump steak in it;
Fry it until done on each side;
Before serving, sprinkle with lemon juice.

Beef rump steak

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 390 kcal/100 g.
Purpose: for dinner.
Cuisine: English.
Difficulty: medium.

Cooking a classic rump steak doesn't take much time. It is important to choose the right cut of beef and guess the roasting time. When choosing meat, give preference to fattier sirloin pieces, langet. This will give you a juicy rump steak with a crispy crust. To beat, use a special hammer or the dull side of a heavy chef's knife.

Ingredients:

beef fillet – 450 g;
egg – 1 pc.;
milk – 2 tbsp. l.;
black pepper - to taste;
salt – ½ tsp;
breadcrumbs – 100 g;
oil for frying.

Cooking method:

Rinse the meat in cold water, remove films and veins, cut across the grain into steaks 1-1.5 cm thick.
Lightly beat each piece. To do this, it is best to use cling film or a bag so that the meat does not become disheveled.
Rub each piece with pepper on both sides.
In a bowl, beat the egg with milk.
Dip each piece into the prepared mixture and then bread both sides.
Place in a hot frying pan with oil.
Fry on each side until golden brown.
You only need to salt the finished rump steak on top of the breading.

Beef rump steak with prunes and cheese

30 ml mayonnaise;
20 g dill;
4 pieces of beef;
130 g cheese;
40 ml oil;
30 g flour;
12 prunes;
1 piece of garlic.

Time: 45 min.

Calories: 229.

Working with products:

Wash the beef, dry with napkins and trim as desired;
Choose your favorite spices and grate the meat, let it brew for ten minutes;
Place flour on a large plate and set aside;
Pour the oil into the frying pan, heat it until smoke appears from the frying pan;
When it appears, quickly roll the beef in flour and fry until nicely browned;
Then quickly remove the meat before it begins to release juice;
Rinse the dill, chop it finely and add to the mayonnaise;
Peel the garlic and pass it through a crush and also add it after the greens;
Add salt to the sauce and mix well;
Place the fried meat in a mold and brush each piece with sauce;
Rinse the prunes, remove the pits if necessary;
Place three pieces on each piece of beef;
Remove the wrapper from the cheese and chop it as usual with a grater;
Place a small pile on top of each meat;
Place the pan in the oven for fifteen minutes.

Recipe for rare rump steak

650 g meat;
15 g parsley;
60 ml oil;
40 g butter.

Time: 30 min.

Calories: 258.

Product processing method:

Rinse the beef, dry with napkins and cut into pieces of the required size, the thickness of which will definitely be 30 mm;
Having cut the meat across the fibers, beat them thoroughly through cling film, and then rub the pieces with spices to taste;
Pour oil into a frying pan and heat it as high as possible;
Fry the pieces of meat for four minutes on each side;
A minute before the rump steak is ready, put a little butter on each piece;
Remove the meat from the pan onto a plate and let it sit for ten minutes;
During this time, rinse the parsley and sprinkle it over the meat before serving.

How to cook beef rump steak with Bechamel sauce

30 g butter;
540 ml milk;
30 ml oil;
80 g flour;
850 g beef fillet;
360 g flour;
2 eggs;
10 g baking powder;
240 ml milk;
oil for frying meat.

Time: 35 min.

Calories: 196.

What do we have to do:

First you need to prepare the sauce and start by putting butter in a saucepan and adding vegetable oil, stirring;
When both butters are combined, add a smaller portion of the flour and stir quickly until the mass turns into one continuous lump;
Stir vigorously until golden brown for 5-6 minutes;
Start pouring in most of the milk without ceasing to stir the sauce;
Bring the mixture to a boil, but leave it before that;
After this, stirring the sauce, cook it to a thick consistency and then season to taste;
Wash, clean and dry the beef;
Place the pieces between pieces of cling film and beat;
Next, season each piece generously with spices;
Pour flour, baking powder, a little salt and pepper into a container;
Pour milk into another container and beat it with eggs;
Roll each piece of meat first in flour, then in eggs and again in flour;
Pour a sufficient amount of oil into the pan (about 30 mm) and heat it;
Fry the rump steak, one at a time, for five minutes on each side;
Pour the sauce over the meat and serve.

Recipe for cooking with mushrooms

50 g melted lard;
20 g parsley;
550 g beef;
270 ml sour cream;
170 g mushrooms;
30 g flour;
30 g butter.

Time: 45 min.

Calories: 191.

Cooking steps:

Of course, first you need to cut the main ingredient into portions;
Next, beat off the slices and rub generously with spices;
Place melted lard in a frying pan and fry each piece of meat until golden brown;
Add a little water and simmer until done;
Peel the caps and stems of the mushrooms and cut them into slices;
Melt the butter in a frying pan, add the mushrooms and sprinkle them with lemon juice;
Next, simmer until done, stirring occasionally;
Remove the finished meat from the frying pan, add flour and simmer until smooth;
Then pour in water, add sour cream and boil it until the acid disappears;
Add mushrooms, cook for five minutes and sprinkle with washed and chopped parsley;
Serve the meat, pouring it with the prepared mushroom sauce.

Rump steak with herbs from minced meat in a frying pan

30 g thyme;
550 g beef;
2 eggs;
30 g cilantro;
20 g tarragon;
spices.

Time: 40 min.

Calories: 167.

Cooking:

Rinse the cilantro, finely chop it with a sharp knife;
Wash the tarragon, cut the leaves from the branches and chop them;
Wash the beef, trim off all the fat and dry the meat;
Chop it finely, then mix with tarragon and cilantro;
Pass the mass through a meat grinder or grind in a blender;
Add spices to taste, including salt, to the resulting ingredients;
Break the eggs into the meat and mix everything thoroughly with your hands;
Divide the mass into parts of 200-300 grams and form steaks from them;
Place the meat on a baking sheet covered with paper;
Arrange thyme sprigs among the steaks;
Bake for twenty minutes at 180 degrees.

To prepare a delicious dish correctly, choose the most dietary cut of meat. Then you won’t have to cut off the fat, clean it and waste time on it.

When serving, use greens. This is what will look most impressive on today’s dish. The original uses parsley, but you can use any other favorite greenfinch.

In the classics, only salt and black pepper are used. You can take beef spices or some herbs to fully complement the taste of the meat.

Ready to try beef rump steak? You can cook it with sauce, grilled vegetables or fresh salad. You can also add your favorite side dish in the form of buckwheat, mashed potatoes, rice and more. In any case, it turns out incredibly tasty!

Rump steak is not a cutlet!

The dish is prepared from a natural piece of meat, which does not need to be passed through a meat grinder or finely chopped, just beat lightly with a hammer. But it also differs from the classic chop.

Rump steak is difficult, and there is no need to describe it, it’s better to try it once!

Beef rump steak: recipes in the oven (classic, with cheese, rare)

Some even very experienced housewives cannot explain what rump steak is. But when they hear that it is an ordinary chop, they are ready to start cooking it.

Don’t rush to claim that you know everything about chops! Rump steak is a dish that can be different: seductively familiar, like a memory of childhood, drowning in aroma and shades of taste, like a gift from a chef, or strict, half-baked.

Choose your beef rump steak - the oven recipe will reveal all the secrets of taste!

Classic beef rump steak: recipe in the oven

Remember the delicious dishes that mothers and grandmothers prepared? In the age of novelties and diversity, including culinary, it is sometimes not easy to reproduce these “tastes of childhood” in your own kitchen.

But you will definitely get “grandmother’s” beef chops if you use this recipe.

Fragrant golden meat in breadcrumbs with notes of black pepper is a classic that will never lose popularity!

Ingredients:

beef – 0.7 kg;
egg - one piece;
cow's milk – 100 ml;
breadcrumbs – 0.2 kg;
any vegetable oil – 100 g;
salt;
pepper.

Preparation:

Wash the meat, remove the films from its surface and cut into pieces no more than 2 cm thick.
Beat off the pieces, salt and pepper.
Beat an egg into a container, mix with milk and add salt.
Heat the pan.
Dip the beef in the egg mixture.
Coat the pieces of meat in breading.
Fry the rump steak in vegetable oil on both sides until golden brown. You can skip this step and start baking the chops right away. But keep in mind that frying gives the dish a more pronounced flavor.
Grease a baking sheet with oil, transfer the meat from the frying pan onto it and bake in the oven for 10 minutes at 180 °C.
The finished dish can be served with a side dish or fresh vegetables.

On a note! You can check how cooked the meat is with a fork - if the points easily penetrate the thickness of the rump steak, it is ready. Fans of rare rump steak should bake the product for no more than 4 minutes.

Baked beef rump steak with cheese

There are beef chops that can easily decorate a restaurant menu. This is not just meat in breadcrumbs, but an amazing hot dish with a delicate taste of cheese, the aroma of butter and spices, soaked in your favorite sauce. If you want to cook beef this way, get down to business quickly, the step-by-step recipe will not let you down!

What does a wise housewife need to know about cooking rump steak?

No one will argue that a small nuance can “transform” an entire dish. The following tips will help you learn how to cook rump steak, or, in popular parlance, chop, so that guests will constantly be interested in the secret of your skill.

But everything is simple, you just need to know that:

Beef meat will become softer and subsequently tastier if you rub it with mustard powder or slightly diluted mustard before cooking. But in no case should there be salt in this mixture, otherwise the beef will lose its juices. Salt should be added directly during cooking.
When choosing meat for rump steak, it is best, of course, to choose veal. But if this is not possible, just try to buy meat from a young animal. This product has a lighter color.
Before you start processing beef, you need to make it as dry as possible - use paper napkins for this.
The breading can be original! Dilute it with an additive to your taste: seasoning, ground saltine cracker, sesame seeds, cumin or flax seeds. Feel free to experiment, but keep in mind that the additives should not burn quickly, otherwise “burnt spots” will appear on the chops.

Source: https://v-duhovke.ru/romshteks-iz-govyadinyi-retseptyi-v-duhovke-klassicheskiy-s-syirom-s-krovyu/

Beef rump steak - general cooking principles

For rump steak, fillet, langet, thin or thick edge are used. The better the quality of the tenderloin, the tastier the dish will be. Be sure to cut off all vein films from the piece, which interfere with the penetration of spices and softening of the fibers. Then round plates are cut, making the thickness about 1.5-2 centimeters. According to the rules, the weight of each is from 70 to 100 grams, but at home you don’t have to comply with this, the main thing is equal thickness so that the dish is cooked at the same time.

Next, the meat needs to be beaten, but not too much. It is enough to go over it with a hammer, we try not to increase the area. Sprinkle the beef with spices, soak it in lezone, cover with breadcrumbs and fry on both sides in hot oil. Next, the dish needs to be put into a mold and brought to readiness in the oven, which should already be warm by this time. But this is a classic cooking technology, now you can find many different rump steak recipes, here is a selection of the most interesting ones.

Beef rump steak - recipe

Wash and dry 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 breadcrumbs into hot oil.

Fry beef rump steak in a frying pan

on one side 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.

Beef rump steak with potatoes and cheese

Recipe for beef rump steak with a coat of vegetables. This dish will appeal to those housewives who do not want to spend extra time preparing a side dish.

Ingredients

5 rump steaks;

2-3 potatoes;

2 tablespoons of sour cream or mayonnaise;

100 g cheese;

Preparation

1. Beat the meat with a hammer, but not too much, the piece should not be thinner than 1.5 cm. Place it in a frying pan and fry in oil, but only on one side. On the other hand, it should remain raw.

2. Place the beef in the pan, raw side down.

3. Peel the potatoes. If the tubers are large, then 2 pieces will be enough. Cut into thin slices, pepper and salt, add mayonnaise and mix thoroughly with your hands. You can add any seasonings you like, squeeze out a little garlic.

4. Now lightly salt the rump steak, carefully lay out the potato slices overlapping, imitating fish scales. There is no need to make a thick layer.

5. Place in an oven preheated to 200 degrees and bake the beef with fur coat for 20 minutes.

6. Now we take out the rump steaks, sprinkle the coat that has begun to fry with grated cheese.

7. Place in the oven again, fry for another 15 minutes, and check when the potatoes are ready.

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 (lezon), 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

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