Rump Steaks with Mushrooms and Red Wine Sauce

Global Cuisine > Chinese > Rump Steaks with Mushrooms and Red Wine Sauce
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Preparation time : 20 minutes
Cooking time : 2 hours 20 minutes

Serves 6

Ingredients :

6 (8-ounce) rump steaks
Salt
Freshly ground black pepper
1 cup all-purpose flour
1/4 cup grape seed oil
2 large onions (sliced)
3 cups mushrooms (cleaned and sliced)
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 sour cream
1/4 cup chopped fresh chive

Method :

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. 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.

3. 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.

4. Rump steaks are a tough meat and will require slow cooking (braising). 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).

5. Whisk in the butter and sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.

6. Ready for serve.

Global Cuisine > Chinese > Rump Steaks with Mushrooms and Red Wine Sauce
129 of 177 < prev next >