Beef Rump Steak with Gooseberries on Schupfnudeln and Arugula

Pasta dishes are just always delicious!

Preparation (about 50 min):

Clean, make, peel potatoes, steam a little bit, press finely through a press. Add flour, yolks, season with salt, nutmeg and pepper, mix well and twist off finger noodles with floured hand.

Cook the pasta in boiling salted water for three to four minutes and drain well. Clean the arugula. Cut gooseberries a little bit on both ends, cut in half diagonally.

Season steak with a little salt and pepper, roast in hot olive oil on both sides to the point, add rosemary sprig for flavoring.

Pour veal stock into a hot saucepan, add cranberries, reduce slightly, add gooseberries, fill with currant juice and a tiny bit of red wine, simmer a tiny bit.

Fry finger noodles in hot butter, season and arrange on plates. Place steak next to it and cover with gooseberry sauce. Dress arugula with balsamic vinegar, cooled pressed olive oil, salt and pepper and serve as a small side dish.

538 Kcal – 24 g fat – 43 g egg white – 34 g carbohydrates – 3 Be

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