Recipe courtesy of Robert Irvine
Print
Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
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
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.

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