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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.

  • 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)

  • 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.

Shop for Ingredients

Dry aged native breed rump steaks

Native Breed Beef – Rump Steaks



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

Ingredients that Pair Well

  1. Blue Cheese - Crumbled on top or mixed into a salad, it adds a sharp, tangy flavour.
  2. Caramelised Onions - Sweet and savoury, they enhance the richness of the steak.
  3. Roasted Garlic - Adds depth and a subtle sweetness to the dish.
  4. Fresh Herbs - Such as parsley, thyme, or rosemary, to garnish and add freshness.
  5. Sautéed Spinach - Provides a light, healthy green to balance the meal.
  6. Balsamic Glaze - A drizzle adds a tangy sweetness that pairs well with the steak.
  7. Parmesan Cheese - Grated over vegetables or added to mashed potatoes for extra flavour.
  8. 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.



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


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

Spirits and Cocktails

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

Non-Alcoholic Options

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