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🍽️ Juicy Beef Rump Steak in Red Wine Sauce with Creamy Mashed Potatoes

644 kcal · 30 min · 4 servings

Ingredients

• beef hip 600 g
• salt pinch
• pepper, black ground pinch
• onions, red 2 pcs.
• carrots 3 pcs.
• mushrooms, brown 200 g
• potatoes, floury 1 kg
• milk 250 ml
• butter 4 tbsp
• oil 1 tbsp
• red wine, dry 200 ml
• beef broth 200 ml
• cornstarch 3 tbsp

Instructions

1. 1. Take the beef rump steak out of the fridge and let it reach room temperature.
2. 2. Rinse the meat under running water.
3. 3. Pat the steak completely dry with kitchen paper or a clean cloth.
4. 4. Season the steak generously with salt and pepper on both sides.
5. 5. Peel the onions.
6. 6. Halve the onions.
7. 7. Cut the onion halves into thin strips.
8. 8. Peel the carrots.
9. 9. Cut the carrots into small cubes.
10. 10. Clean the mushrooms if necessary using a kitchen cloth to remove dirt.
11. 11. Quarter the mushrooms.
12. 12. Preheat the oven to 180 degrees Celsius with top and bottom heat.
13. 13. Peel the potatoes.
14. 14. Cut the potatoes into cubes.
15. 15. Place the potato cubes in a pot.
16. 16. Cover the potatoes with salted water.
17. 17. Cover the pot with a lid.
18. 18. Cook the potatoes until tender for about 20 to 25 minutes.
19. 19. Drain the cooking water from the potatoes.
20. 20. Return the potatoes to the hot pot.
21. 21. Add milk and 2 tablespoons of butter to the potatoes.
22. 22. Mash the ingredients into a smooth puree.
23. 23. Keep the mashed potatoes warm on the stove.
24. 24. Heat an oven-safe pan on the highest stove setting.
25. 25. Add 1 tablespoon of oil and 2 tablespoons of butter to the hot pan.
26. 26. Sear the beef rump steak for about 2 minutes on each side.
27. 27. Remove the seared steak from the pan and set it aside.
28. 28. Add the chopped onions, carrots, and mushrooms to the frying fat.
29. 29. Sauté the vegetables for about 2 minutes.
30. 30. Dissolve the beef broth stock cube in a little water if necessary.
31. 31. Deglaze the vegetables with the dissolved broth and the red wine.
32. 32. Place the beef rump steak back into the red wine sauce.
33. 33. Place the pan in the preheated oven.
34. 34. Cook the steak in the oven for about 25 minutes.
35. 35. Take the pan with the steak out of the oven.
36. 36. Carefully remove the steak from the sauce.
37. 37. Wrap the steak in aluminum foil.
38. 38. Let the wrapped steak rest for about 10 minutes.
39. 39. Mix the starch smoothly with a little cold water.
40. 40. Add the starch mixture to the sauce to thicken it.
41. 41. Slice the rested steak into thin slices.
42. 42. Serve the steak strips with the red wine sauce and the mashed potatoes.

Nutrition per serving

• kcal: 644
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 52 g