Rump Steak with Stroganoff Mushroom Sauce

Rump Steak with Stroganoff Mushroom Sauce is a deliciously rich and hearty dish perfect for any steak lover. This recipe features tender rump steak, seared to perfection, and topped with a creamy, savoury mushroom sauce. The combination of the juicy steak and the robust Stroganoff sauce creates an indulgent meal that’s sure to impress. Ideal for a special dinner or a weekend treat, this dish pairs beautifully with a full-bodied red wine or a robust stout.

INGREDIENTS

For the steak:
- 2 rump steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Stroganoff mushroom sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g mushrooms, sliced
- 1 tablespoon plain flour
- 250ml beef stock
- 1 tablespoon Dijon mustard
- 150ml sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

METHOD

Prepare the Steak:
- Take the rump steaks out of the fridge and allow them to come to room temperature for about 30 minutes.
- Preheat your oven to 180°C (350°F).
Cook the Steak:
- Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
- Season the steaks generously with salt and pepper on both sides.
- Sear the steaks in the hot skillet for 2-3 minutes on each side until a brown crust forms.
- Transfer the skillet to the preheated oven and cook for an additional 6-8 minutes, or until the steak reaches your desired level of doneness.
- Remove the steaks from the oven and let them rest on a plate covered with foil.
Prepare the Stroganoff Mushroom Sauce:
- In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Heat over medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned.
- Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
- Stir in the Dijon mustard, sour cream, and Worcestershire sauce. Mix well until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Serve:
- Slice the rested rump steak into thin strips or leave whole.
- Place the steak on a serving plate and pour the Stroganoff mushroom sauce over the top.
- Garnish with chopped fresh parsley.

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Sides

Buttery Mashed Potatoes - Creamy and smooth, they complement the rich mushroom sauce.
Roasted Asparagus - Adds a fresh, slightly crisp contrast to the dish.
Garlic Green Beans - Lightly sautéed with garlic, providing a fresh and flavourful side.
Creamed Spinach - Offers a rich and creamy vegetable option that pairs well with the steak.
Herbed Rice Pilaf - Light and fragrant, it balances the heaviness of the dish.
Crispy Roast Potatoes - Golden and crunchy, perfect for soaking up the delicious sauce.
Caesar Salad - A fresh and tangy salad to lighten the meal.
Baked Sweet Potatoes - Slightly sweet and nutritious, they add a different flavour dimension.

Ingredients that Pair Well

Blue Cheese - Crumbled on top or mixed into a salad, it adds a sharp, tangy flavour.
Caramelised Onions - Sweet and savoury, they enhance the richness of the steak.
Roasted Garlic - Adds depth and a subtle sweetness to the dish.
Fresh Herbs - Such as parsley, thyme, or rosemary, to garnish and add freshness.
Sautéed Spinach - Provides a light, healthy green to balance the meal.
Balsamic Glaze - A drizzle adds a tangy sweetness that pairs well with the steak.
Parmesan Cheese - Grated over vegetables or added to mashed potatoes for extra flavour.
Crusty Bread - Perfect for mopping up the creamy Stroganoff sauce.

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Preparation Time: 20 minutes

Cooking Time: 25-30 minutes

Hot Tips

For extra tenderness, marinate the steak in a mixture of olive oil, garlic, and fresh herbs for a few hours before cooking.
Letting the steak rest after cooking ensures the juices redistribute, resulting in a juicier steak.

Pairings

Wines

Cabernet Sauvignon - Its full-bodied nature and strong tannins work well with the hearty steak.
Merlot - Offers a softer, fruitier option that still holds up to the richness of the dish.
Syrah/Shiraz - Known for its bold, spicy profile that complements the earthy mushroom sauce.
Pinot Noir - A lighter red that provides a nice balance with its acidity and subtle fruit notes.

Beers

Stout - The dark, roasted malt flavours pair nicely with the robust steak and mushroom sauce.
Porter - Similar to stout but often smoother, with chocolatey notes that enhance the dish.
Brown Ale - Its malty sweetness and mild bitterness create a balanced pairing.
Amber Ale - Offers a good mix of malt and hops, providing a pleasant contrast to the rich sauce.

Spirits and Cocktails

Whisky Sour - The acidity from the lemon juice and the complexity of the whisky complement the dish well.
Old Fashioned - A classic cocktail with whisky, bitters, and a touch of sweetness that pairs nicely with the beef.
Manhattan - The robust flavour of the rye whisky and the sweetness of the vermouth enhance the savoury elements of the meal.

Non-Alcoholic Options

Sparkling Water - Refreshing and cleansing, it helps to cut through the richness of the sauce.
Cranberry Juice - Offers a tart contrast that pairs well with the creamy mushroom sauce.
Iced Tea - A lightly sweetened black iced tea with a hint of lemon provides a refreshing complement.