Rumpsteak Strindberg

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As rump steak Strindberg refers to a preparation variant for beef . The entrecôte is sometimes used for this and the piece of meat is called Strindberg entrecôte .


A slice of the saddle of beef is used for the dish. Depending on the recipe, the ribs or the roast beef are used, including the prime rib that lies in between.

In preparation, the meat is plated , seasoned with salt and pepper and coated with mustard . Then you squeeze brunoise of onions or shallots on both sides . Many modern recipes add an egg shell to the recipe, i.e. H. After topping the onion cubes on the side of the onion cubes, the steak is first rolled in flour and then in a beaten egg. This has the advantage that the onion cubes adhere better to the meat and the meat cooks more gently, protected by the egg shell. It is fried on both sides in any edible fat and the frying fat is poured over it.

Today, in many parts of Germany, the name Strindberg is the indicator for beef, preferably cut from the back. If the steak comes from the saddle of pork, the dish is often referred to as steak pilsener.

But also many fish dishes, e.g. B. pike, perch or cod can be refined with this method.


The chef Alfred Walterspiel claims the origin of the recipe in his cookbook "My Art in Kitchen and Restaurant". Born and trained in 1881, the pastry chef was chef in Cannes, Oslo, St. Petersburg, London, Brussels, Berlin and Munich. He wrote this book after the end of the war in the “Vier Jahreszeiten” hotel in Munich , which in 1945 served as accommodation for US soldiers and thus gave the chef some free time. On page 302 of his cookery book, which first appeared in 1952 self-published, he describes the preparation of steak Strindberg with mustard and shallots fine dice.

Another version tells that it was said to have been offered for the first time in 1959 by the Swiss-Swedish chef Werner Vögeli in the Frankfurt restaurant Kupferpfanne as strindbergart loin slices . After moving to the traditional Stockholm restaurant Operakällaren , it became so well known that it is now offered as an international dish in many countries.

It can therefore be assumed that Alfred Walterspiel actually invented the recipe, but Werner Vögeli brought it to fame and glory.

Individual evidence

  1. Food theory. VEB Fachbuchverlag Leipzig, 1987, p. 196.
  2. ^ Richard Hering : Lexicon of the kitchen. 25th edition. Pfanneberg, Haan-Gruiten 1990, ISBN 3-8057-0322-8 , p. 424.
  3. ^ My art in the kitchen and restaurant by Alfred Walterspiel, self-published in 1952, Süddeutscher Verlag 1963, Deutscher Taschenbuch-Verlag 1987, ISBN 3-423-01713-9
  4. Thorsten Falk: Where did the Strindberg get its name from? In: Falk Kulinarium. March 25, 2013, Retrieved September 8, 2014 (private website).