Braised Rump Steak with Mushrooms and Onions

Serves 6


  • 6 rump steaks
  • salt
  • black pepper, freshly ground
  • 1 cup flour
  • ¼ cup olive oil
  • 2 onions, peeled and sliced
  • 3 cups mushrooms, cleaned and sliced 
  • 4 cups beef stock
  • 1 cup Monteiths black beer (or an equivalent dark beer)
  • 2t molasses
  • 1t fresh thyme leaves, coarsely chopped
  • 3t hot Tabasco sauce
  • 2 bay leaves
  • ¼ cup butter, cut into cubes
  • 125g sour cream
  • ¼ cup fresh chives, coarsely chopped


  1. Season the steaks on both sides with salt and pepper. 
  2. Preheat your crock pot on low.
  3. Heat ⅛ cup of the oil in a large saute pan. 
  4. Lightly coat the steaks in flour, removing any excess. 
  5. Sear the steaks on both sides, remove from pan, and set aside. 
  6. Add the other ⅛ cup of oil to the same pan and saute the onions and mushrooms until the onions become translucent. 
  7. Add the stock, beer, molasses, thyme, tabasco sauce and bay leaves to the onion/mushroom mixture. Transfer the ingredients (sauce and meat) to a crock-pot and simmer on low, covered for at least 2 hours. 
  8. When the steaks are fork tender, remove them to a platter in a warm place. 
  9. Use the evaporated liquid in the pot as a sauce- whisk in the butter and sour cream to finish the sauce, and spoon sauce over the steaks. 
  10. Garnish with the fresh chopped chives.