Rump steak with beer and onion sauce

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 large onions
  • 1 TEASPOON Flour
  • 2 TABLESPOONS Oil
  • 1 TEASPOON Tomato paste
  • 250 ml dark ale
  • 150 ml clear soup
  • 4 Rump steaks (approx. 200 g each)
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Soy sauce
  • 1 TABLESPOON demerara sugar
  • 1 knife tip ground pimento and cloves
  • 7-10 Tbsp Pepper
  • 1 coated Tsp Cornstarch
  • 5 Stem(s) Parsley

Directions

  1. 1

    Onions peel, 2 small dice. Cut 1 onion into thin rings. Turn the rings in flour. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings in it until golden brown, take them out and let them drain on kitchen paper.

  2. 2

    Sauté the diced onion in the frying fat. Add tomato paste, sweat briefly. Deglaze with beer and broth and simmer for approx. 15 minutes on a low heat.

  3. 3

    Dab steaks dry, season with salt. Heat 1 tablespoon of oil in a frying pan. Briefly sear the steaks on both sides. Take them out and place them in an ovenproof dish. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  4. 4

    manufacturer) 5-8 minutes. Season sauce with soy sauce, sugar, allspice and clove, season with salt and pepper. If necessary, stir cornstarch with a little water until smooth, thicken the sauce with it.

  5. 5

    Wash the parsley, shake dry. Pluck off leaves and chop finely. Season steaks with pepper and serve with onion sauce. Spread onion rings on top and sprinkle with parsley. Serve with French fries and a fresh salad.

Nutrition Facts

KCAL
320 kcal
CARBS
10 g
FATS
10 g
PROTEINS
45 g