An absolutely delicious dish, Rump Steaks with Beer and Peppers may be served with creamed potatoes, a green salad and lots of cold beer.
4 rump steaks, approximately :}-inch thick
1 teaspoon salt
1 teaspoon black pepper
4 garlic cloves, crushed
2 oz. butter
2 medium-sized onions, thinly sliced and pushed out into rings
2 medium-sized green peppers, white pith removed, seeded and cut into rings
12 fl. oz. light beer
1 tablespoon beurre manie
Rub the steaks all over with the salt, pepper and garlic. Set aside.
In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry them for
2 minutes on each side. Reduce the heat to low and fry the steaks for a further
2 minutes on each side. This will produce rare steaks – double the times for well-done steaks.
Using two forks, remove the steaks from the pan and transfer them to a warmed serving dish. Keep the steaks hot while you finish the sauce.
Add the onions and peppers to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Pour over the beer. Increase the heat to high and bring the liquid to the boil.
Reduce the heat to low and simmer the mixture for 5 minutes. Stir in the beurrc manie, a little at a time, and cook for a further 2 minutes or until the sauce is thick and smooth, stirring constantly. Remove the pan from the heat and pour the sauce over the steaks. Serve immediately.