Braised Beef Rump Steak with Mustard
This braised beef rump steak is sliced, coated in mustard and simmered with onions in stock until tender. The gravy is thickened with a simple flour and water mixture and cooked until smooth. Serve it with rice or dumplings for a hearty meal.
Prep: 20 min
Cook: 1 h 30 min
Servings: 5
Energy: 225 kcal per serving
Method
01.
Cut the beef into slices, score the edges in several places and pound the slices on both sides. Season with salt and pepper, then spread full-fat mustard on both sides.
02.
Peel the onion and chop it into small cubes. Heat the oil in a pot, let the onion soften, add the prepared beef and sear it.
03.
Pour in the stock and simmer covered until the beef is tender, about an hour. Add water as needed.
04.
Meanwhile, prepare a thickening mixture from plain flour and water. When the beef is tender, remove it from the pot and set aside.
05.
Thicken the gravy with the flour mixture and let it simmer gently for 20 minutes. If needed, add a little more stock or water.
06.
After simmering, you can strain the gravy, return the beef to it and let it warm through. Serve with rice or dumplings.
