Beef rump steak with béchamel sauce
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beef rump steak with béchamel sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the béchamel sauce:
- 2 tbsp (30 g) butter
- 2 tablespoons of vegetable oil
- 1/3 cup wheat flour
- 2.5 cups whole milk
- Salt and freshly ground pepper
For the rump steak:
- 4 beef rump steaks or 700-900 g beef fillet, cut into 4 pieces
- Salt and freshly ground pepper
- 1.5 cups of wheat flour
- 2 tsp baking powder
- 1 cup whole milk
- 2 large eggs
- Vegetable oil, for frying
- Sliced green onions, for sprinkling (optional)
We recommend
Recipes with similar ingredients: flour, milk, rump steak, beef, eggs, green onions
Cooking the dish according to the recipe:
- Prepare the béchamel sauce: Melt the butter and vegetable oil in a saucepan over medium heat. Add the flour and sauté, whisking, until smooth and golden brown, about 2 minutes. Gradually pour in the milk and continue stirring until it comes to a boil. Cook, stirring, until the sauce thickens, 4 to 6 minutes. Add 2 to 3 teaspoons of salt and 1 teaspoon of pepper.
- Prepare the rump steak: Place the beef pieces between two layers of film and pound with a mallet or a frying pan to a thickness of 3-5 mm. Season generously with salt and pepper.
- In a bowl, combine flour, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Beat eggs and milk in another bowl.
- Dredge the meat first in the breading mixture, then in the egg mixture, and then in the breading mixture again.
- Pour approximately 2.5 cm of vegetable oil into a cast-iron skillet and heat to high. The oil temperature should reach 180°C (350°F). Add one rump steak at a time and fry on each side for 5 minutes, until golden brown.
- Place the rump steaks on plates, pour over the béchamel sauce and sprinkle with green onions.
Categories:
Similar recipes
