Rump Steaks Braised with Mushrooms and Onions and Porter Sauce

Name: Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H20M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 6 servings
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

Getting reviews...

Level: Intermediate
Total: 2 hr 40 min

Prep: 20 min
Cook: 2 hr 20 min

Yield: 6 servings

Level: Intermediate
Total: 2 hr 40 min

Prep: 20 min
Cook: 2 hr 20 min

Yield: 6 servings

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.

My Private Notes

Show: Dinner: Impossible

Episode: Back in Time: Ye Ol' Dinner: Impossible

Choose a topic to find related recipes.