Best Rump Steaks Braised With Mushrooms And Onions And Porter Sauce Recipes

RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

BRAISED STEAK AND MUSHROOMS

Steps:

• Preheat oven to 300°F.
• Pound meat with a mallet to ½ inch thickness. Season with salt & pepper.
• Heat olive oil in a dutch oven, and brown steaks on each side (add more olive oil if needed). Remove and set aside.
• Add mushrooms, onions, and butter to hot dutch oven. Cook until tender, about 5 minutes then add the steaks back to the pan.
• Combine beef broth, thyme and Worcestershire sauce, and pour into pan. Cover and bake in oven for 2½-3 hours, or until fork-tender. Remove steaks from liquid and set aside.
• Make a slurry by combining cornstarch and water until smooth. Bring liquid to a boil and whisk cornstarch mixture in, a little bit at a time, until it reaches desired consistency.