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Rump steak with mushroom sauce and baby potatoes
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Prep Time:
3 minutes
Cook Time:
12 minutes
Total Time:
15 minutes
Indulge in succulent rump steak with creamy mushroom topping for a quick and easy 15-minute meal.
Ingredients:
  • 600g beef rump steak, cut into 4 portions
  • 500g baby potatoes, microwave-ready
  • 54.60 gm olive oil
  • 1 brown onion, finely diced
  • 200g sliced button mushrooms
  • 48.80 gm Worcestershire sauce
  • 77.55 gm sour cream
  • Baby rocket leaves, to serve
  • Parsley, finely chopped, to serve
Instructions:
  • Microwave potatoes according to packet instructions for 6 to 8 minutes until tender. Keep warm by covering with foil. Serve by drizzling with oil and seasoning with salt and pepper.
  • Brush steaks with a drizzle of oil and generously season with salt and pepper. Heat a large non-stick pan over medium heat. Cook steaks for 3 to 4 minutes on each side until they reach your desired doneness. Then, transfer the steaks to a plate and cover them with foil.
  • Turn up the heat to medium-high. Sauté onion and mushrooms until golden, for about 4 to 5 minutes. Stir in Worcestershire sauce, sour cream, and 1/3 cup water. Bring to a boil, then remove from heat. Season with salt and pepper. Serve steaks with mushroom sauce, alongside baby potatoes garnished with parsley, and a side of baby rocket.

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