Home -> Lunch & Dinner Recipes -> Beef -> Cubed Rump Steak
Cubed Rump Steak
Ingredients
2-1/2 to 3 lbs. beef rump steak
4 tbsp. butter
2 tbsp. flour
salt and pepper
parsley sprigs
pinch of thyme and oregano
6 tbsp. sauterne
small white Bermuda onions
6 anchovy fillets, chopped fine
capers
chopped parsley
steamed or boiled potatoes
Directions
Cut meat in large cubes. Blanch quickly in boiling water, then wash in cold water. Place in a large saucepan with a tight-fitting lid. Add just enough cold water to cover meat well. Simmer until half-cooked.
Remove broth from meat then measure. For each 3 cups of broth, melt 4 tablespoons butter in another pan and stir in 2 tablespoons flour. Cook over low heat until brown, stirring constantly. Add broth, stirring constantly with a whisk to prevent lumps forming. Salt and pepper to taste.
Pour sauce over beef. Add parsley sprigs, thyme, oregano, sauterne and skinned onions (6 per serving). Cover saucepan and simmer until tender. Transfer beef cubes to a serving dish and ring with onions. Add chopped anchovies to sauce with enough capers to add zest. Pour sauce over beef and onions, then sprinkle with chopped parsley. Serve with potatoes.