Six 8-ounce rump steaks
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
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