Rump Steak Stew Recipes

Steps:

• Fry onions and garlic in a pan for 5 minuets until golden brown.
• Thinly slice steak, peppers and mushrooms and add to the frying pan. Then add chopped tomatoes, rosemary, paprika, red wine, beef stock and mix herbs and bring to the boil for 10 minuets.
• Move to oven at 140 degrees for approximately 1.5 hours. Remember to cover stewing pot.
• Every 30 mins check stew and add water or splash of wine if drying out

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.