Runderlapjes Seasoned Steak
Savor the rich, comforting flavors of Runderlapjes Seasoned Steak, a Dutch-inspired dish featuring tender, slow-cooked beef round steaks enveloped in a flavorful sauce. These steaks are lightly coated in seasoned flour and seared to golden perfection before simmering in a robust mixture of beef stock, aromatic spices like thyme and paprika, and a splash of vinegar for a subtle tangy kick. Infused with sautéed onions, garlic, and a hint of butter, the sauce reduces into a luscious, velvety complement to the fall-apart tender meat. With just 10 minutes of prep time and complex flavors that develop during a leisurely cook, this recipe is perfect for a cozy, comforting dinner. Serve it with creamy mashed potatoes or crusty bread to soak up every bit of the savory sauce. Garnished with fresh parsley, this dish will transport your taste buds straight to a European bistro!
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Recipe Information
Ingredients
- 2 pieces Beef round steaks (runderlapjes)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Beef stock
- 1 piece Bay leaf
- 0.5 teaspoon Thyme, dried
- 0.5 teaspoon Paprika powder
- 1 teaspoon Vinegar (apple cider or white)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Remove the round steaks from the refrigerator 20 minutes before cooking to bring them to room temperature.
In a shallow bowl, combine the flour, salt, and black pepper. Lightly coat each steak in the flour mixture, shaking off any excess.
Heat a large skillet or Dutch oven over medium heat. Add the butter and olive oil, letting them melt and heat up until sizzling.
Sear the steaks in the skillet for 2-3 minutes per side, or until golden brown. Remove the steaks from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Deglaze the skillet by pouring in the beef stock and scraping up any browned bits from the bottom. Add the bay leaf, thyme, paprika powder, and vinegar, stirring to combine.
Return the seared steaks to the skillet, nestling them into the liquid. Lower the heat to a gentle simmer, cover the skillet with a lid, and cook for 75-90 minutes, or until the steaks are tender and the liquid has reduced to a rich sauce. Flip the steaks halfway through cooking.
Once cooked, remove the bay leaf and taste the sauce. Adjust seasoning with additional salt or pepper if needed.
Serve the runderlapjes hot, topped with the rich sauce from the skillet. Garnish with chopped fresh parsley, if desired. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
