Rouladen
Description
The dish is prepared without unnecessary complications. Rumpsteak is made from beef, using the sirloin or thigh cut. It is not pounded like a cutlet, but only the fibers of a large piece, 1.5–2 cm thick, are slightly broken. It is important not to overcook the rumpsteak, otherwise it will become tough and difficult to chew. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy a couple of juicy pieces of meat and rinse them under water, then dry with paper towels.
- 2
Step 2
Remove tendons and membranes from the beef or veal pieces, as they can cause the meat to curl during cooking.
- 3
Step 3
Gently pound each piece on both sides with a meat mallet featuring large protrusions. Do not pound until translucent—remember, the thickness of the beef piece should be no less than 1.5 cm.
- 4
Step 4
Season each pounded meat piece with salt and pepper. Add various herbs and spices to taste, but not coarse-ground ones.
- 5
Step 5
Beat the chicken egg in a separate bowl or dish, then dip the beef into it on both sides. You can add 30 ml of milk or 1 tablespoon of sour cream or kefir to the beaten egg—the resulting egg wash will be more delicate in flavor.
- 6
Step 6
Pour the breadcrumbs onto a plate. Heat a frying pan with vegetable oil on the stove. After the egg wash, coat the schnitzel in breadcrumbs on both sides.
- 7
Step 7
Place on the skillet and immediately reduce the heat to medium. Sear for 3-4 minutes on each side until a golden crust forms. As soon as you flip the rump steak to the other side, cover the pan with a lid. Turn off the heat and let the meat steam under the lid for another 5-6 minutes, until only clear juice is released.
- 8
Step 8
Place the fried romsteak on a plate and serve with salad, vegetable slices, side dish, or sauce. Enjoy your meal!