Technological map of beef rump steak. Beef rump steak recipe

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We have all heard about escalope, roast beef and steak, but few of us have heard of such a dish as beef rump steak... Basically, all of these dishes are similar, they are all large, juicy fried cuts of meat. A distinctive feature of rump steak is its relatively small size and crispy crust from bread crumbs with various additives.

Required products:

Beef tenderloin - 500g;

Egg - 2pcs;

Breadcrumbs;

Cooking process:

1. Rump steak cooking technology pretty simple and straightforward. The first thing we need to do is prepare the meat. To do this, it must be thoroughly washed and all unnecessary streaks removed.

2. After that, the beef is cut into equal portions and beaten well. Then you need to rub it well with salt and pepper.

3. The next step is to dip the broken pieces of beef in a beaten egg and then in flour. After these manipulations, the meat must be dipped in the egg again, and only then thoroughly rolled in bread crumbs.

4. In the next step, we put in the pan melted butter, we wait until it melts, and after that we begin to fry our beef rump steaks. You will not have to fry for long for 3 minutes on each side, after which you will need to send it to the oven.

5. In the oven rump steak will spend 10-12 minutes. To check the readiness, simply pierce a piece with a fork, if the meat pierces well and clear juice flows from it, then the rump steak can be served.

Just like all its meat cousins, it goes well with almost any side dish, be it mashed potatoes or vegetable salad.

Routing № 1. Rump steak

Product name	Gross weight (in g)	Net weight (in g)
Beef (thick thin cr., Hip)			Portions (one per serving) are beaten off, loosened, moistened in a lezon, breaded in breadcrumbs.
Weight p / f
Melted edible animal fat
Fried rump steak
Buckwheat
Table margarine
Garnish weight
Plum butter. Or table margarine

Quality requirements:

Appearance - a piece of meat of an oval-oblong shape, the breading is tightly attached to the meat.

Taste and smell- typical for this type of fried meat.

Colour

Consistency - the meat is soft, juicy, crispy crust.

Technological map number 2. Chopped natural schnitzel

Product name	Gross weight (g.)	Net weight (in g)	Cooking technology and presentation of dishes
Beef (cutlets, meat)			Prepared minced meat is cut in the form of flat-oval products, moistened in a lezon, breaded in breadcrumbs.
Raw fat
Weight p / f
Vegetable oil
Fried rump steak
Pasta
Margarine
Garnish weight
Margarine

Quality requirements:

Appearance - an oval-shaped product, flat.

Taste and smell- characteristic of the corresponding type of meat.

Colour- from golden to brown.

Consistency - soft, juicy, crispy crust.

Technological map number 3. Chopped zrazy

Product name	Gross weight (g.)	Net weight (in g)	Cooking technology and presentation of dishes
Beef (cutlet meat)			The cutlet mass is formed in the form of a flat cake 1 cm thick, in the middle of which minced meat is placed (chopped sautéed onion and greens, chopped boiled eggs). After that, the edges of the cake are connected, breaded in breadcrumbs, giving them an oval-flattened shape.
Wheat bread
Milk or water
Cutlet mass
Onion
Margarine
Mass of sautéed onions
Parsley (greens)
Minced meat mass
Breadcrumbs
Weight p / f
Margarine
Mass of fried food
Buckwheat
Margarine
Main red sauce:
Food bones
Onion
Parsley (root)
Vegetable oil
Wheat flour
Tomato puree
Onion
Parsley (root)

Quality requirements:

Appearance - oval zrazy, the surface of the products without cracks.

Taste and smell- characteristic of the corresponding freshly prepared products from minced meat with the aroma of those products that are used for minced meat.

Colour- gray on the cut, pink-red tint is not allowed.

Consistency - products are juicy, friable.

Technological map number 4. Heart fried deep-fried

Product name	Gross weight (g.)	Net weight (g.)	Cooking technology and presentation of dishes
			The heart is boiled until tender. Cut one piece per serving, breaded in flour, moistened in a lezon, then breaded in breadcrumbs.
Onion
Parsley (root)
Wheat flour
Weight p / f
Melted edible animal fat
Mass of fried brains, hearts
Potato
Butter
Butter or table margarine
Output with fat:

Quality requirements:

Appearance - heart, cut one piece per serving, breading is even, without surface cracks, potatoes - in wedges, cubes.

Taste and smell- typical for this type of by-products.

Colour- golden, potatoes - creamy white.

Consistency - soft, crispy.

"Cold sweet dishes" - Lesson topic. Independent work of students, cooking. Technological process making compote from fresh fruits. Berry jelly is opaque. The taste is poorly expressed. Assortment of jellies. Explaining and showing cooking. The purpose of the lesson. Classification of sweet foods. Assortment of compotes. Major defects.

"Eggs" - Cook Kalorievich. Modern science. Use only fresh, well washed eggs. The world of the sun in a shell. Routing. Egg experts. Egg structure. Sinkwine. Pysanka Museum. World Egg Day. Laboratory work. Egg... The egg in art. Always use a small saucepan.

"Egg Dishes" - By Own nutritional properties not inferior to meat. At home, eggs are stored in the refrigerator for no more than 2 weeks. Cooking egg dishes. Egg composition. Fried eggs should have a slightly thickened white and yolk. Safety rules. The egg is rich in proteins, vitamins and minerals.

"Sandwiches and drinks" - Tea. Classification of sandwiches. A kettle for boiling water. Intelligence is a map. Snack sandwiches. Teapot. Inventory and dishes. Sandwich. Quality requirements. Game pause. What is a drink. Russian proverbs and sayings about tea. A kaleidoscope of ideas. Culinary characteristics of sandwiches.

"Confectionery" - biscuits Prepared from wheat flour like a lingering cookie, but thicker. Gingerbread products are produced by: Raw; Custard; Consists of a body and molasses. Starch. Cracker Prepared from dough on a support and chemical leavening agents. Production includes: Manufacturing of semi-finished products; Finishing materials; Registration of products.

"Meat Dishes" - When feeling the surface, the hand remains dry. The order immediately came to the kitchen to fry and serve the meat. Small-sized semi-finished products. Chopped mass products. 1. Shoulder 2. Neck 3. Loin 4. Brisket 5. Ham. On cuts, the meat does not stick to the fingers. Consistency fresh meat dense. Beef lamb pork.

Many experienced amateur cooks may not answer the question of what is rump steak. That is, everyone knows for sure that it is meat dish; it is possible that it is even loved and cooked quite often. However, the "official" name is unknown to the chefs. Meanwhile, the method of cooking the food makes it possible to cook meat in the most natural way, with a minimum of additional ingredients. And delicious!

Culinary alphabet: what is rump steak

Rum steak is not confused with: both with roast beef, and with steaks, and even with cutlets. However, all this is absolutely different dishes... In short, bread-breaded chop is what rump steak is. And unlike a steak, even in strict classics, it does not have to be made of beef: the inventors of the recipe, the British, initially allowed pork, chicken and even fish to be used in its preparation.

Rum steak differs from roast beef by the thickness of the pieces - for the first, they must be much thicker. Moreover, the traditional roast beef is not pounded and baked, and the rump steak is fried after being processed with a hammer or spatula. True, the residents (and they probably know better than others what rump steak is) in some recipes bring the meat “to mind” in the oven, but only after roasting.

Classic rump steak

Cooking is actually quite simple, and the dish will turn out to be very tender if you choose the right meat and get it right with the frying time. When preparing beef rump steak, you need to take a tenderloin or neck part for it - there the meat is more tender, with the optimal amount of fat. A piece is cut with plates a centimeter and a half thick, they are slightly, without much zeal, beaten off with a wooden hammer (preferably through cling film so as not to get loose). Ice cream is whipped into bowls - an egg with salt and a spoonful of milk. Each plate is dipped in it, then rolled in breadcrumbs and fried on both sides until golden brown.

Features of the culinary process:

1. The butter is used ghee. You can take pork fat... On sunflower, the rump steak is tougher.
2. If you are not sure that the beef will turn out soft, you can pre-marinate it or smear it with mustard and let it stand for a couple of hours.
3. Rum steak is considered ready, piercing without difficulty and secreting clear juice. If the blood no longer comes out, but the meat is dry, send it to the oven for a quarter of an hour, placing a container of water at the bottom.

When serving, the dish is poured with melted butter. And it is better to lay it out on warmed up plates.

Rump steak with prunes

What is good about this dish is that it gives a large enough scope for culinary imagination. We suggest you prepare an original rump steak, the recipe for which includes a rather unexpected component - dried fruits. One and a half kilograms of beef are cut as described above, rolled in breading and quickly fried - to a crust, but not until cooked. Lazy ones may not even beat off the plates - thanks to further manipulations, the meat will turn out to be tender anyway. Two hundred grams of pitted prunes are steamed in advance with boiling water for five minutes, and then dried. The meat slices are transferred to a baking dish in one layer. Prunes are stuck between them. In a skillet with beef juice, circles of 3-4 carrots are allowed and laid out on top of the meat. Next, the rings of three onions are fried until transparent and distributed over the carrots. The mold is poured with a glass of broth - and into the oven for two hours. Such a rump steak (photo in the article) will surely become a signature and favorite dish in your family.

Mustard crust

To obtain the intended result, breading of meat in breadcrumbs is excluded from the mandatory procedures. But it will not remain without appetizing "clothes"! For her, half a glass of sunflower seeds are ground - they can be raw, they can be fried, without a difference, if only they are peeled. Two tablespoons of strong mustard are mixed with two yolks, salt, pepper, paprika and seeds. Each prepared beef rump steak is quickly browned over high heat and transferred to a baking sheet covered with foil. The meat is generously greased with cooked pasta and placed in the oven for five minutes. Such beef can become a real decoration even for a festive table!