Recipe courtesy of Robert Irvine
Print
Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • Six 8-ounce rump steaks
  • Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/4 cup grapeseed oil
  • 2 large onions, sliced
  • 3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms)
  • 4 cups chicken broth or beef broth
  • 8 ounces porter (dark beer)
  • 2 teaspoons dark molasses
  • 1 teaspoon fresh chopped thyme leaves
  • 3 teaspoons hot sauce (recommended: Tabasco)
  • 2 bay leaves
  • 1/4 cup (1/2 stick) butter, cut into cubes
  • 5 ounces creme fraiche or sour cream
  • 1/4 cup chopped fresh chives

Directions

Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Beer and Rump Pot Roast

Braised Cabbage

Recipe courtesy of Michael Symon

Braised Oxtail

Recipe courtesy of Cheryl Smith

Braised Cabbage

Recipe courtesy of Tyler Florence

Braised Cabbage

Recipe courtesy of Matt Armendariz

Braised Tomatoes

Braised Cabbage

Recipe courtesy of Alex Guarnaschelli

Braised Kale

Recipe courtesy of Wayne Harley Brachman

On TV

So Much Pretty Food Here