Rump Steaks Braised with Mushrooms and Onions and P

Name: Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (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

Servings: persons

6 (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

1
Season the steaks on both sides with salt and pepper.
2
Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat.
3
Dredge the steaks in flour, and shake to remove excess.
4
Sear the steaks on both sides, remove from pan, and set aside on a utility platter.
5
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.
6
Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture.
7
Reduce the heat to low and return the steaks to the pan.
8
Simmer covered for at least 2 hours.
9
Rump steaks are a tough meat and will require slow cooking (braising).
10
You may wish transfer the ingredients to a crock-pot for this process.
11
When the steaks are fork tender, remove them to a platter in a warm place.
12
The liquid in the pan should have evaporated to a large degree, intensifying the flavor.
13
If necessary, increase the heat to reduce and thicken into a sauce.
14
Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks.
15
Garnish with the fresh chopped chives.

1149

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 (8-ounce) rump steaks, Salt, Freshly ground black pepper, 1 cup all-purpose flour, and more.

Yes, Rump Steaks Braised with Mushrooms and Onions and Porter Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rump Steaks Braised with Mushrooms and Onions and Porter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions