Rump steak beef Stroganoff

Made with our grass-fed rump steaks, pan-fried until caramelised on the outside and tender in the middle, this Rump Steak Beef Stroganoff is the perfect mixture of richness with sweet, caramelised onions and earthy chestnut mushrooms. Serve with chopped parsley and fluffy white rice or pappardelle pasta.

45 mins

4

Medium

• 2 x packets Field & Flower Rump Steaks (340g per packet)
• 100ml Field & Flower Beef Bone Broth
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 2 cloves garlic, peeled & finely chopped
• 1 tbsp butter
• 250g chestnut mushrooms, sliced
• 150g crème fraîche
• 1 tsp English mustard
• Small bunch fresh parsley, finely chopped

To serve:
• Rice or parpadelle

1. Heat 1 tbsp oil in a large non-stick frying pan, then stir through the sliced onion and cook over a medium heat for 15-20 minutes, stirring frequently until soft and golden. Add the chopped garlic for the final 2-3 minutes of cooking time.

2. Meanwhile, season the steaks with salt and pepper. Heat the remaining 1 tbsp oil in another non-stick pan until smoking hot. Add the steaks, reduce the heat to medium-high and leave without moving for 2-3 minutes. Once caramelised, turn the steaks over and cook the other side for a further 2 minutes. Remove from the heat, cover with kitchen foil and allow to rest for 10 minutes.

3. Add the butter to the onions and allow to melt, then stir through the mushrooms until coated. Season well and continue to cook over a medium heat until golden (approximately 5 minutes).

4. Combine the crème fraiche, mustard and beef stock, then pour the mixture into the pan with the onions and mushrooms. Meanwhile, slice the steak into thin-medium pieces, then add to the pan and mix well.

5. Scatter with chopped parsley and serve over rice or pappardelle pasta.