Beef Rouladen
Description
To keep the beef juicy after frying, do not cook it for more than 3-4 minutes on each side, otherwise the meat will become tough. You can add various finely ground spices and seasonings to the breadcrumbs to prevent them from charring during frying. Be sure to cover the pan with a lid when flipping the rump steak to the other side, and after turning off the heat, let the meat steam under the lid for 3-4 minutes.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use boneless beef meat without fatty streaks. Rinse the meat, remove tendons and films, and dry with paper towels.
- 2
Step 2
Pour milk of any fat content into a bowl or deep plate and crack a chicken egg into it. Add a pinch of salt and pepper, then whisk with a whisk for 1–2 minutes. It's important to mix everything thoroughly in the container, but do not whisk until fluffy foam forms.
- 3
Step 3
Lightly pound the beef with a meat mallet with large protrusions. Do not over-pound the meat, as romsteak should be 1-1.5 cm thick.
- 4
Step 4
Be sure to salt and pepper the pounded meat. You can also sprinkle it with other spices and finely ground seasonings. Avoid coarse grind, as it will burn.
- 5
Step 5
Heat a skillet on the stove and pour in vegetable oil. You can substitute it with butter or lard — the fat should be heated thoroughly. Dip the beef into the egg wash on all sides.
- 6
Step 6
Pour the breadcrumbs onto a plate and coat the rump steak on both sides with them.
- 7
Step 7
Immediately place it in the pan and reduce the heat to medium, but not low! It's important to sear the meat over high heat for 3 minutes right away to form a crust. Then flip the rump steak to the other side, cover the pan with a lid, and cook for another 3-4 minutes. Turn off the heat and let the meat rest, covered, for 4-5 minutes.
- 8
Step 8
Place the delicious rumpsteak with a golden crust on a plate, add sauce, fresh herbs, a salad of fresh or pickled vegetables, and serve. Enjoy your meal!