Rump Steak with Mushroom Sauce

and Roasted Veggies

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge 30 min prior to frying. Peel and chop the shallots and mince the garlic. Clean and slice the mushrooms.

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2 Prep and roast

Peel the red onion and slice in into wedges. Chop the bell pepper into large chunks. Separate the cauliflower into florets. Place the vegetables on a lined baking tray and drizzle with oil. Season with salt, pepper and thyme. Roast in the oven for 25 min.

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3 Fry beef

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate to rest. 

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4 Fry veggies

Return the pan to a medium heat with another drizzle of oil. Once hot, fry the shallots and mushrooms for 5 min. Add the garlic and fry for 1-2 min further.

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5 Make sauce

Add the measured water, crumbled chicken stock cube, cooking cream, and black pepper to the pan. Simmer, uncovered, for 3-4 min or until the sauce has thickened. Season with salt to taste. (Return the steaks to the pan and simmer for 1 min further if you like to coat them in the sauce.)

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6 Serve

Serve the steak and the mushroom sauce with the roasted vegetables to the side.

Tips for fussy eaters

Serve with boiled rice, mashed potatoes, or mashed sweet potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai? If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

There's nothing like a creamy mushroom sauce to top off and a perfectly cooked steak!

Cooking Time: 30 min

Cals 511 · Prot 45.8 · Carbs 21.9 · Fat 27.7

Ingredients

Number of people

Steak

Rump steak 350.00 Grams
Olive oil 1.00 Tbsp

Roast Veg

Red onion 2.00 Pieces
Red bell pepper 1.00 Pieces
Cauliflower 400.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Dried thyme 2.00 Grams

Sauce

Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Mushroom 250.00 Grams
Olive oil 1.00 Tbsp
Water 100.00 ML
Chicken stock cube 0.50 Pieces
Cooking cream 100.00 ML
Black pepper 0.50 Tsp
Salt 0.25 Tsp

There's nothing like a creamy mushroom sauce to top off and a perfectly cooked steak!

Cooking Time: 30 min

Cals 511 · Prot 45.8 · Carbs 21.9 · Fat 27.7

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge 30 min prior to frying. Peel and chop the shallots and mince the garlic. Clean and slice the mushrooms.

photo

2 Prep and roast

Peel the red onion and slice in into wedges. Chop the bell pepper into large chunks. Separate the cauliflower into florets. Place the vegetables on a lined baking tray and drizzle with oil. Season with salt, pepper and thyme. Roast in the oven for 25 min.

photo

3 Fry beef

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate to rest. 

photo

4 Fry veggies

Return the pan to a medium heat with another drizzle of oil. Once hot, fry the shallots and mushrooms for 5 min. Add the garlic and fry for 1-2 min further.

photo

5 Make sauce

Add the measured water, crumbled chicken stock cube, cooking cream, and black pepper to the pan. Simmer, uncovered, for 3-4 min or until the sauce has thickened. Season with salt to taste. (Return the steaks to the pan and simmer for 1 min further if you like to coat them in the sauce.)

photo

6 Serve

Serve the steak and the mushroom sauce with the roasted vegetables to the side.

Tips for fussy eaters

Serve with boiled rice, mashed potatoes, or mashed sweet potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai? If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

Ingredients

Number of people

Steak

Rump steak 350.00 Grams
Olive oil 1.00 Tbsp

Roast Veg

Red onion 2.00 Pieces
Red bell pepper 1.00 Pieces
Cauliflower 400.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Dried thyme 2.00 Grams

Sauce

Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Mushroom 250.00 Grams
Olive oil 1.00 Tbsp
Water 100.00 ML
Chicken stock cube 0.50 Pieces
Cooking cream 100.00 ML
Black pepper 0.50 Tsp
Salt 0.25 Tsp
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