What is a rump steak and how to cook it?

Many experienced amateur culinary experts may not answer the question of what a rump steak is. That is, everyone knows firmly that this is a meat dish; It is possible that he is even loved and cooked quite often. However, the "official" name of the chefs is unfamiliar. Meanwhile, the method of cooking the meat makes it possible to cook meat in the most natural way, with a minimum of additional ingredients. And very tasty!

Culinary alphabet: what is rump steak

With what only do not confuse the rumpsteak: and with roast beef, and with steaks, and even with cutlets. However, all this is absolutely different dishes. Briefly, a chop, breaded in breadcrumbs, that's what a rumpsteak is. And unlike steaks, even in strict classics, it does not have to be beef: the inventors of the recipe, the English, initially allowed the use of pork, chicken and even fish in its preparation.

From roast beef, the rump steak is distinguished by the thickness of the pieces - for the first, they should be much thicker. Moreover, the traditional roast beef is not beaten and baked, and the rump steak is fried after treatment with a hammer or spatula. True, the inhabitants of the Foggy Albion (and they probably know better than others what a rumpsteak) in some recipes bring the meat "to the mind" in the oven, but only after roasting.

Classic rump steak

Cooking is actually very simple, and the dish will turn out very gentle, if you have chosen the right meat and have guessed with frying over time. When a beefsteak is prepared, it is necessary to take a cut or neck for it - there the meat is more tender, with the optimal amount of fat. The piece is cut by plates in a centimeter and a half thick, they are lightly, without much zeal, beaten off with a wooden hammer (preferably through a food film, so as not to ruffle). The Lesezone - egg with salt and a spoonful of milk - is shaken in the mizochka. Each plate is plunged into it, after falling off in breadcrumbs and fried on both sides to a crusty crust.

Features of the culinary process:

1. The oil is used melted. You can take pork fat. On the sunflower rump steak is more severe.
2. If you are not sure that the beef will turn soft, you can pre-marinate it or miss it with mustard and stand for a couple of hours.
3. Finished is a rump steak, which is easily pierced and emits transparent juice. If the blood no longer protrudes, but the meat is rather dry, send it to the oven for a quarter of an hour, putting a container of water downstairs.

When serving, the dish is poured with melted butter. And spread it better on warm plates.

Rumsteak with prunes

Than this dish is good - it gives a lot of room for culinary fantasy. We suggest you to prepare an original rump steak, the recipe of which includes a rather unexpected component - dried fruits. One and a half kilograms of beef are cut off in the manner described above, crumbled in breadcrumbs and quickly fried - until crusted, but not until cooked. Lazy can not even beat off plates - thanks to further manipulation of the meat and so it will turn out to be gentle. Two hundred grams of prunes without pits are boiled in advance in advance for five minutes, after which they are dried. Slices of meat are transferred to a baking dish with one layer. Between them stuck prunes. In a skillet with juice of a beef the circles 3-4 carrots are added and are displayed on top of meat. Next to the transparency, the rings of three onions are toasted and distributed over a carrot. The form is poured into a glass of broth - and into the oven for two hours. Such a rumpsteak (photo in the article) will surely become a specialty and favorite dish in your family.

Mustard crust

To obtain the intended result, it is not necessary to cut the meat in breadcrumbs from the obligatory procedures. But without appetizing "clothes" it will not remain! For her melts half a glass of sunflower seeds - you can be raw, you can toasted, without a difference, if only cleaned. Two spoons of strong mustard are mixed with two yolks, salt, pepper, paprika and sunflower seeds. Each prepared beef rump steak quickly rustles on high heat and is transferred to a baking tray covered with foil. Meat is generously smeared with cooked pasta and placed in the oven for five minutes. Such a beef can become a real decoration even for a festive table!