Steakpan with Mushrooms

Ingredients

• 400 g rump steak (2 rump steaks)
• 300 g vegetable onion (1 vegetable onion)
• 300 g Mushrooms
• 250 g cherry tomatoes (e.g., Edeka Italia cherry tomatoes)
• 4 tbsp germ oil (e.g., Mazola)
• 1 pot Knorr Bouillon (Pure Beef)
• 2 tbsp Mondamin sauce thickener (for dark sauces)
• 100 g Rama Rama Cremefine (for cooking and refining)
• 1-2 tsp medium-hot mustard
• Salt
• Pepper
• chopped parsley (for sprinkling)

Instructions

1. 1.

   Pat steaks dry and slice thinly. Peel onion and dice finely. Clean mushrooms, wipe damp and quarter or halve depending on size. Drain cherry tomatoes (catch juice if desired).

2. 2.

   Sear steak slices in 1 tbsp hot germ oil in a large pan briefly on both sides, then remove. Add 1 tbsp oil to the pan. Sauté onion until translucent, then remove. Add remaining oil. Cook mushrooms for about 3 minutes. Return onion. Deglaze with 250 ml water. Stir in Knorr Bouillon Pure Beef. Bring to boil and simmer covered for about 5 minutes.

3. 3.

   Stir Mondamin sauce thickener into the mushrooms. Re-add steak slices and cherry tomatoes. Bring to a boil and cook everything for 1 minute. Mix in Rama Cremefine for cooking and refining. Season with mustard, salt, and pepper. Sprinkle chopped parsley on top.