Beef rump steak - 6 recipes for how to cook in a frying pan and in the oven - Fun - Funny jokes - videos about animals, useful stories, pictures about travel

Choose wonderful recipes for classic rump steak on the website, an online resource for amateur chefs. Try various variations of preparing rump steaks from beef, poultry and pork with grated cheese, potatoes, prunes, garlic, sesame seeds. It’s better to try rump steak once, not to describe it many times!

For rump steak, you should choose fillet, languette, especially a thick end. The better the tenderloin, the tastier and juicier the meat delicacy will be. If you have a choice, then veal is ideal. A dish made from such raw materials will be tender and will cook faster. It is determined by the color of the flesh (the lighter the flesh, the younger the animal).

The five most commonly used ingredients in rump steak recipes are:

Interesting recipe: 1. Turn on the oven in advance to warm up at 200°. 2. Cut the meat across the muscle fibers into rounded pieces about 2 cm thick. 3. Place the beef in a bag or under cling film and lightly tap with a hammer just to soften the meat. 4. Rub with spices. 5. Prepare the egg leison: whisk the eggs with milk in a bowl. 6. Dip the meat on both sides into the leison, then into breadcrumbs. 7. Fry in a very hot frying pan for 1.5-2 minutes on each side. 8. Place in the oven for about 1/4 hour until done. 9. You need to salt the rump steak after cooking.

Five of the fastest rump steak recipes:

Useful tips: . The beef will turn out surprisingly tender and soft if the meat is marinated in mustard. . If you make the breading mixture from a salt cracker, add aromatic spices, sesame seeds, flax or caraway seeds, then the food will be much more interesting. . You will get an unusual, but luxuriously aromatic and incomparable rump steak if you add garlic inside the meat and sesame seeds in the breading. . If you want to serve a classic beef rump steak rare, you don’t need to finish it in the oven after roasting.

Chop, schnitzel, steak - it is unlikely that you will be able to find people indifferent to these dishes (not counting vegetarians). You can safely include rump steak in this category. We will tell you what this is in our article. And at the same time we will offer several options for its preparation, starting with the classic one and ending with the unconventional one made from chicken fillet.

Rump steak - what is it?

This dish belongs to the English culinary school, where everything is prepared simply and without frills, but only from natural products. Rump steak is a frequent guest on the English table. Not all people know what it is, although everything is much simpler than it might seem at first glance.

Rump steak is a lightly pounded piece of beef, dipped in lezone, breaded in bread crumbs and fried in a frying pan. Leison, for those who are not familiar with this word, is a liquid mixture consisting of eggs and water (milk, cream) and providing a bunch of products. Dipping the meat in this mixture before breading helps create a complete crust around the product and improves the taste of the dish.

Rump steak is traditionally made from beef cut from the back or back of the carcass. Although today this dish is often prepared from pork and chicken fillet.

What is the difference between beefsteak and rump steak?

All connoisseurs of meat dishes probably know the answer to this question. What do beefsteak and rump steak have in common? What it is ? First you need to have a good understanding of how these two dishes are prepared.

When preparing rump steak, the meat is cleaned of films and tendons, cut across the fibers to a thickness of 2 cm, dipped in lezone, breaded in breadcrumbs, fried in vegetable oil and brought to readiness in the oven. The result is a dish that resembles schnitzel in its cooking technology, but with a lot of meat inside.

Beefsteak is a beef steak cut from the head of the animal. The dish is usually grilled and classified according to the degree of doneness. Thus, the difference between rump steak and beefsteak is that the first dish is prepared with breading, and the second without it.

At first glance, it may seem that there is nothing complicated in preparing this dish. This is true, but to get the desired result, it is recommended to follow simple recommendations:

Beef rump steak is prepared from the tenderloin, neck or sirloin. When choosing meat from these parts of a young animal’s carcass, you can be sure that the dish will turn out juicy and tender.
A piece of meat is cut exclusively across the grain and lightly beaten so that the width of the steak is at least 2 cm thick.
Instead of water, you can also add cream or milk to the lezon.
To fry breaded pieces of meat, it is recommended to use refined, odorless vegetable oil or olive oil.
In the oven, the rump steak is cooked for 10 minutes, but no more. Otherwise, the meat will turn out very dry.

Classic beef rump steak

The classic rump steak is made from beef. This dish is prepared in the following sequence:

Beef, cut into portions (across the grain, 2 cm thick), is beaten through the film with a special hammer or the blunt end of a knife.
Chopped pieces of meat are salted and peppered on both sides.
Beat the egg with a tablespoon of water.
Prepare breadcrumbs by pouring 5-6 tablespoons onto a flat plate.
Place a frying pan with vegetable oil on the stove and heat it up very much.
The beef is dipped on both sides first in beaten egg, and then well coated in breadcrumbs. You should get a dry bread crust.
Beef rump steak is fried in vegetable oil over medium heat for 10 minutes.
The oven is preheated to 180°C.
The finished rump steak is transferred to a baking sheet and cooked in the oven for 5 minutes.

Rump steak is served with fresh or boiled vegetables, cereals, and legume dishes.

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.

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.

Can you make rump steak from chicken?

Many housewives prefer to cook rump steak in their own way - from chicken fillet. This meat is fried very quickly and is not cooked in the oven, since the chicken itself is very soft and tender in texture.

How to cook rump steak from fillet? To do this, half a chicken breast weighing 250-300 g is completely beaten through the film on both sides. The result should be a piece of meat 1.5 cm thick. Then the fillet is salted, peppered, greased with vegetable oil and left for 1 hour in the refrigerator. After a while, the meat is taken out of the cold, breaded in breadcrumbs and fried over medium heat. Chicken rump steak is ready.

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

, you will need the following ingredients.

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.

How to fry in a frying pan

Traditionally cooked rump steak in a frying pan does not require much effort and is prepared simply, without the use of complex technological processes

Ingredients:

meat (ideally veal) - 1 kg;
flour - ½ cup;
breadcrumbs - ½ cup;
sunflower oil - 50 g;
eggs – 3 pcs.;
water - 50 g;
spices.

Preparation:

The first stage is cutting pieces of veal, beating them, and rubbing them with spices.
Next, beat the eggs, add a little water, stir until a mixture of homogeneous consistency is formed.
Mix flour and breadcrumbs in equal proportions.
Heat a frying pan, pour oil.
Dip each piece of meat into beaten eggs, then roll in breading and fry on both sides over medium heat.

Watch this video on YouTube

The rump steak is considered ready when it has a good crust on both sides.

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.

Wine sauce for rump steaks - recipe

Fry finely chopped onion in olive oil. Add nutmeg, salt, rosemary. Pour in the wine. Stirring, evaporate the wine for 5 minutes. Then add flour. Stir the sauce. Cook for another 5 minutes until thickened.

Ingredients:

1 kg fresh beef tenderloin 2 eggs 2 tbsp. spoons of boiled water 70 g melted butter a glass of breadcrumbs salt, pepper - to taste

How to cook beef rump steak:

Break eggs into a plate, add boiled water, salt and season with spices. Lightly beat everything until smooth. Place breadcrumbs in a separate bowl.

Dip each piece of meat first into a homogeneous mixture, then into breadcrumbs. Place everything on the frying pan. Fry rump steaks over medium heat on both sides until golden brown.

Appetizing pork rump steak

Ingredients: 420 g lean pork a glass of breadcrumbs 5 tbsp. spoons of vegetable oil 2 tbsp. spoons warm water 2 eggs a little butter salt, pepper - to taste

How to cook pork rump steak:

Prepare the leison. Beat eggs in a bowl, add boiled water, add a little salt, and mix. Liezon is ready.

To bread the dish, take crushed crackers and ready-made lezon. First, dip the pieces of meat in the lezon (for better breading), then place them in a plate with breadcrumbs and coat thoroughly.

Heat vegetable oil in a frying pan. Then place the meat pieces there and fry for 4 minutes over low heat. Turn over to the other side and fry the same way.

Bring the dish to full readiness in the oven, preheat to 190°C, place the rump steaks on a baking sheet and place in the oven for approximately 8 minutes.

Rump steak with mushrooms

Ingredients: 520 g beef 270 g low-fat sour cream 60 g 170 g champignons (you can take any mushrooms if you wish) 40 g butter 40 g flour a little lemon juice a bunch of parsley salt - to taste

How to cook rump steak with mushrooms:

Remove the resulting meat from the broth, sauté the flour with the juice that formed from the meat during frying. Then add a little water, mix thoroughly and add sour cream, stir and heat. Then place the mushrooms there and sprinkle the dish with chopped parsley.

Fry rump steak for 5 minutes on each side.

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.

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.

Classic recipe in the oven

Cooking rump steak in the oven is not as difficult as it seems at first glance, and the meat itself will not lose its juiciness and will acquire a pleasant aroma.

Ingredients:

veal - ½ kg;
olive oil - 50 g;
eggs – 2 pcs.;
breadcrumbs - 100 g;
milk - 50 g;
spices.

Preparation:

Cut the meat into thin pieces (about 1.5 centimeters), lightly beat with a kitchen hammer.
Mix eggs, milk, season with spices, mix the mixture well.
We dip our chops in the egg mixture, then roll them in breadcrumbs, and then fry them in hot oil over high heat until a crust appears.
Place in an oven preheated to medium temperature and bake for 15 minutes until the veal is completely cooked.

Watch this video on YouTube