Beef in breadcrumbs (Rump steak)
4 servings
30 minutes
Romsteck is an elegant and hearty dish of European cuisine that showcases the mastery of meat preparation. Its history is rooted in the traditions of German and French gastronomy, where breading gives the meat a crispy crust while keeping it juicy inside. Beef in breadcrumbs has a rich flavor, where the tenderness of the meat harmonizes with the crunchy layer of breading. Juicy meat infused with aromatic spices and a golden crust create a delightful texture. The dish is perfect for a cozy family dinner or a festive table. A side of fried potatoes and vegetables adds freshness and makes the meal even more balanced and appetizing.
1
Wash the meat (thin or thick edge), clean it from tendons, cut into portions, and pound with a mallet.
- Meat: 500 g
2
Sprinkle the meat pieces with salt and pepper, dip in beaten egg, and coat with breadcrumbs on both sides. Then place the meat in a hot pan with oil and fry until fully cooked (10-12 minutes).
- Meat: 500 g
- Chicken egg: 1 piece
- Vegetable oil: 2 tablespoons
- Breadcrumbs: 0.5 glass
3
Serve fried potatoes and boiled green peas, corn, and sliced carrots dressed with oil as a side dish. Drizzle the rump steak with oil.
- Vegetable oil: 2 tablespoons