Rump Steaks in Red Wine Sauce

Press rump steaks flat, cut the fat edge vertically.

Heat the fat in the frying pan and place the steaks in the simmering fat and sear them heartily on both sides. Remove, sprinkle with salt, grind pepper on top and rub with mustard. Later keep warm.

Add parsley, oregano, rosemary, onion and garlic to the fat and sauté.

Deglaze the roast stock with red wine and crème fraîche and simmer briefly over a low heat. Season to taste with seasoning and thicken lightly with sauce thickener.

Put the Rumpstaeks into the sauce, heat and serve.

Serve with Fried potatoes

Our tip: Use your favorite red wine for cooking!

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