Beef rump steak with bechamel sauce

Beef rump steak with bechamel sauce – a detailed recipe cooking. Photo of the dish:Andrew Purcell Time: 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For bechamel sauce:

• 2 tbsp. l (30 gr.) Butter
• 2 tbsp. l vegetable oil
• 1/3 Art. wheat flour
• 2.5 tbsp. whole milk
• Salt and Freshly Ground Peppers

For rump steak:

• 4 beef rump steaks or 700 – 900 gr. beef fillet, cut into 4 parts
• Salt and Freshly Ground Peppers
• 1.5 tbsp. wheat flour
• 2 tsp baking powder
• 1 tbsp. whole milk
• 2 large eggs
• Vegetable oil, for frying
• Chopped green onion, for sprinkling (optional)

Recipes with similar ingredients: flour, milk, rump steak, beef, eggs, green onions

Recipe preparation:

1. Prepare bechamel sauce: melt in a saucepan with medium temperature butter and vegetable oil. Add flour and Passer, whisking with a whisk, until smooth and golden color, about 2 minutes Pour in milk gradually and while stirring, bring to a boil. Cook, stirring, until until the sauce thickens, 4-6 minutes. Add 2 – 3 tsp. salt and 1 tsp. pepper.
2. Cook the rump steak: place the pieces of beef between 2 layers of film and beat off with a kitchen mallet or pan with a thickness of 3 – 5 mm. Season with plenty of salt and pepper.
3. Mix flour, baking powder in a bowl, 1 tsp. salt and 1 tsp. pepper. Beat eggs and milk in another bowl.
4. Roll the meat first in the breading mixture, then in the egg mixture and again in the breading mixture.
5. Pour approximately 2.5 cm into a cast-iron pan. vegetable oil and heat to high temperature. Temperature oil should be 180 ° C. Put one rump steak in a pan and fry on both sides for 5 minutes, until golden brown.
6. Arrange the rump steaks on plates, pour the bechamel sauce and sprinkle with green onions.