Fried Rump Steak is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of rump steaks simply fried in butter or beef dripping that's served with a sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Rump Steak.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED RUMP-STEAK.
626. INGREDIENTS.—Steaks, butter or clarified dripping.
Mode. Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good. The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks. Turn them frequently until done, which will be in about 8 minutes, or rather more, should the steaks be very thick. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt. They should be sent to table quickly, as, when cold, the steaks are entirely spoiled.
Time.—8 minutes for a medium-sized steak, rather longer for a very thick one.
Average cost, 1s. per lb.
Seasonable all the year, but not good in summer, as the meat cannot hang to get tender.
Note.—Where much gravy is liked, make it in the following manner:—As soon as the steaks are done, dish them, pour a little boiling water into the frying-pan, add a seasoning of pepper and salt, a small piece of butter, and a tablespoonful of Harvey's sauce or mushroom ketchup. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.
Melt the butter or dripping in a frying pan and when very hot add the steaks and fry for about 4 minutes per side, or until done through and cooked to your liking. Remove the steaks from the pan, place on a hot plate and set aside to keep warm.
If you want a sauce, pour 60ml of boiling water into the pan then stir to deglaze the pan, add a small piece of butter, season with salt and black pepper then stir in a tablespoon of Harvey's sauce or mushroom ketchup. Bring to a brisk boil and cook for 1 minute then pour over the steaks and serve immediately.
