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Rump Steak or Beef Ribs

4 servings

Ingredients

• 0.75 kg Rib piece or sirloin piece of a young ox
• Flour (a little)
• Salt (a little)
• Pepper (a little)
• 2 tbsp Baking fat
• 1 tbsp Butter
• Fried potatoes (as needed)
• Horseradish, grated (a little)

Instructions

1. From ¾ kg of rib or sirloin piece from a young ox that has been aged for several days, remove bones and tendons, cut the meat into 4 finger-thick slices, pound them thoroughly, dust them with flour, and sprinkle with salt and pepper.
2. Then, quickly fry them brownish on both sides in 2 tablespoons of good baking fat in a shallow pan, so that the inside remains somewhat rare.
3. Remove them from the pan and arrange them on a hot platter; save the frying fat for later, add 1 tablespoon of butter to the pan, let it heat up with the pan drippings, and serve it with the steak.
4. Serve fried potatoes and grated horseradish as a side dish.

Modernized from a treasured 19th-century German cookbook.