A bean recipe for every taste:
Cut garlic cloves into slices. Rinse and dry the mint and cut into strips. Mix both with the apple juice, 2 tbsp. canola oil, salt and pepper in a shallow gratin dish.
Rinse the rump steaks, dry them and marinate them for at least 2 hours (better for one night).
Rinse and clean the beans and cut them diagonally into pieces. Remove peel from potatoes, apple and onion, grate on coarse grater. Fold in egg, season with salt. Heat 1 tbsp canola oil in a large coated frying pan. Form a peanut-apple cookie from 1 tbsp. dough at a time, toast until golden brown and keep warm. Prepare all the dough this way.
Dry marinated meat. Heat 2 tbsp. canola oil, roast steaks for about 4 min. on each side. Steam beans in salted water for about 7 minutes until tender. Keep meat warm. Add 2 tbsp marinade to the frying fat, add meat stock and bring to the boil. Mix cooled cornstarch, pour into the liquid and let it boil up while stirring. Drain beans, serve with potato-apple cookies, rump steaks and sauce.