Braised Rump Steaks in Onion Sauce

(about 55 min.):

Clean and make potatoes, peel, cool and cut into slices. Peel onions, cut into rings or strips. Clean spring onions and cut into rolls. Grate mushrooms with kitchen paper, cut into slices. Cinnamon stick, peppercorns, allspice seeds, star anise and juniper in a mortar form and crush well. Cut off bay leaves.

Season steaks with salt and pepper and sear in hot olive oil on both sides. Saute onions, scallions in hot olive oil until translucent*. Then add the ground spices and finely chopped bay leaves. Mix in the paradeis pulp, add vegetable soup, fill up with veal stock and make. Pour over the seared steaks form, add a few sprigs of thyme and stew for 20 to 25 minutes. Then season with salt and pepper.

Sauté potatoes in hot olive oil, add mushrooms, sauté and season with salt and pepper. Finally, fold in the bacon cubes, arrange on a plate sideways and sprinkle with chives. Next to it, arrange the rump steak with onion sauce and garnish with thyme.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: Use a deliciously spicy bacon for a delicious touch!

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