| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 824 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 55 g |
| Cholesterol | 204 mg |
| Sodium | 1352 mg |
Reviews
Made in the UK,. I used guinness and only 1 tsp of tabasco…
I tasted the sauce (uncooked) after adding one teaspoon of tabasco and it didn;t taste nice so I erred on the side of caution and left it at 1 teaspoon but added some worcestishire sauce, made the stock with bovril. The tabasco cooked out so the sauce just had a very slight kick in the end .. put it in the over at 150 for 2 hours – it was fantastic.
I tasted the sauce (uncooked) after adding one teaspoon of tabasco and it didn;t taste nice so I erred on the side of caution and left it at 1 teaspoon but added some worcestishire sauce, made the stock with bovril. The tabasco cooked out so the sauce just had a very slight kick in the end .. put it in the over at 150 for 2 hours – it was fantastic.
This was so good! We used honey rather than molasses and did not use the flour. Also we cooked it in a skillet pan and baked it. Very good recipe!
This meal was great! All the flavors went great together. It was fairly easy to make, just remember how large this meal is. I didnt realize it until i was sauteeing the onions and mushrooms; which completely filled my pan, and when i transferred them to the crock-pot the beef just barely fit, filling it to the brim!
Great flavor but the meat will be tough unless you use a cut that is well marbled. I marinated the meat in a mixture of garlic Tabasco, chipotle Tabasco, garlic powder and onion powder for an hour at room temperature and that seemed to give a really nice flavor without being overwhelmed by heat.