RUMP STEAK 

WITH BABY POTATOES AND CREAMY MUSHROOM SAUCE

Nothing beats a thick and juicy rumps steak, grilled to perfection and then smothered in a creamy mushroom sauce.  This is the perfect midweek dinner, delicious, mouthwatering and super quick to make.      
HANDS-ON TIME

20 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

RUMP STEAK
600G BABY POTATOES
3TBS OLIVE OIL
1 BROWN ONION
250G MUSHROOMS
2TBSPS WORCHESTERSHIRE SAUCE
1/3C SOUR CREAM
ROCKET LEAVES

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Place the potatoes in a saucepan with salted water and bring to a boil over high heat.  Boil for 10-15 minutes or until tender.

Meanwhile, brush the steaks with 1 tablespoon oil and season with salt and pepper. Heat a BBQ or skillet pan over high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.

Add the onion and mushrooms to the same pan and cook for 5 minutes until golden.  Add the Worcestershire sauce and sour cream.  Bring to a boil and remove from the heat.  Season with salt and pepper.  Serve your steak topped with mushroom sauce and potatoes and rocket on the side.

WE CAN'T WAIT TO COOK WITH YOU!

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