Rump steak with fried potatoes


  • 4 rump steak (180 grams beef per serving)
  • 500 grams potatoes
  • 2 onions
  • 4 shallots
  • 2 tablespoons medium-spicy mustard
  • 2 tablespoons grated horseradish
  • 4 eggs
  • 4 tablespoons flour
  • vegetable oil
  • salt
  • pepper
  • curry

Preparation method (receipt)

Season the rump steak with salt and pepper. Mix the mustard with curry, add grated horseradish, grease the meat with mixture, press. Dice the shallot, sprinkle steaks. Flour the beef, dip in the whisked eggs, fry on the each side on low heat in a pan with non-stick coating. Slice thinly potatoes and onion, fry in the vegetable oil, season with salt and pepper. Serve immediately.

beef potato onion shallot mustard horseradish egg flour vegetable oil salt pepper curry