Rump Steak in Cranberry Sauce with Cheese Strudel

The recipe author, Luka Radovanovič, is a chef who competed for victory in the show Gostilna išče šefa. We present his specialty, which helped him secure a spot in the competition for the restaurant.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 200 g Wheat flour, white, multi-purpose

  • 0.1 l Water

  • 1 piece Egg, fresh

  • 2 spoons Oil, vegetable oil, canola

  • 1 pinch Salt, table

Filling

  • 80 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 600 g Cheese, cottage cheese

  • 1 pinch Salt, table

  • 2 spoons Sour cream

  • 800 g Meat, beef, T-bone steak

  • 0.5 l Soup base, beef, cube

  • 2 piece Onion, raw

  • 1 spoon Mustard

  • 2 piece Spices, bay (leaves)

  • 200 g Grill sauce

  • 0.05 l Alcohol, Brandy

  • 50 g Cranberries, dried

  • 60 g Jam

  • pieces Butter, unsalted

  • pieces Breadcrumbs, dried

Steps

  1. Sprinkle the flour for the strudel onto the work surface. Make a well in the center and add all the remaining ingredients, then knead into a soft dough. Knead the dough well and shape it into a ball, brush it with oil, and cover it with a warm bowl. Let the dough rest for at least 30 minutes.

  2. While the dough is resting, prepare the filling for the strudel. In a bowl, mix the butter smoothly with an electric mixer. Add the egg yolks, cottage cheese, salt, and sour cream, and mix everything well. In another bowl, beat the egg whites into stiff peaks, then slowly fold them into the cottage cheese mixture.

  3. Roll out the dough thinly, but not as thin as for a wrap. Brush the dough with melted butter and sprinkle with breadcrumbs. Trim the edges. Then evenly spread the filling over the dough, roll it into a strudel, and place it in a damp cloth. Tie the strudel at both ends and in the middle with kitchen string. Boil it in salted water for about 20 minutes.

  4. While the strudel is cooking, prepare the rump steaks. Heat oil in a pan and quickly sear the steaks; cook them for about 5 minutes on each side. Remove the meat from the pan and add the chopped onion to the pan. Sauté until golden. Pour in the stock and add a tablespoon of mustard. Then add the bay leaves and the base sauce. Cook until the excess liquid evaporates and you have a smooth, silky sauce. Stir in the juniper berries and dried cranberries. Return the meat to the sauce and cook everything together for another 10 minutes.

  5. Once the strudel is cooked, remove it from the water and let it rest for a while. Only then unwrap it and slice it.

Nutrition Information (Per 100g)

  • Calories: 177.09 kcal
  • Fat: 6.98 g
    • Saturated Fat: 2.8 g
  • Carbohydrates: 12.73 g
    • Sugars: 5.02 g
  • Protein: 11.82 g
  • Fiber: 0.33 g

Advice

Alongside the dish, you can serve cranberry jam, which we stuff into a roasted pumpkin slice. Prepare the pumpkin by cutting a 1 cm thick ring, hollowing it out with a teaspoon, and quickly roasting it in oil. You can add 1 teaspoon of vinegar to the strudel dough to make it easier to stretch.