What are the main ingredients in Beef Rump & Mushie Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Beef Rump & Mushie Sauce?

Calories: 807, Carbs: 53 grams, Fat: grams, Protein: 56 grams, Sugar: 20.1 grams, Salt: 542 grams

How do I prepare Beef Rump & Mushie Sauce?

INDULGE YOURSELF!: Dish up the silky mash potato and the beef rump slices. Pour over the cheesy mushroom sauce and serve the lemony salad on the side. Garnish with fresh parsley and a lemon wedge. Yummy! MASH POTATO: Place a pot of cold, salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste. GOLDEN MUSHIES: Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. CREAMY CHEESE SAUCE: Place a small pot over a medium heat with 30g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the almond milk is incorporated, add the grated cheese and stir until melted. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving. SIZZLING RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. DRESS THE SALAD: In a bowl, toss the rinsed green leaves with a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil.

What should be prepared from my kitchen to make Beef Rump & Mushie Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

Beef Rump & Mushie Sauce

Juicy beef rump slices are drizzled with a dreamy cheesy mushroom sauce and served with smooth mashed sweet potato, sided with a lemony green leaf salad. This classic dish is always a top contender for dinner of the week!

Beef Rump & Mushie Sauce

with sweet potato mash & a fresh leaf salad

Hands on Time: 10 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almond Milk
Beef
Button Mushrooms
Free-Range Beef Rump
Fresh Parsley
Grated White Cheddar
Green Leaves
Lemon
Self-raising Flour
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey (optional)

Serves 1

MASH POTATO
Place a pot of cold, salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour.
CREAMY CHEESE SAUCE
Place a small pot over a medium heat with 15g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
SIZZLING RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DRESS THE SALAD
In a bowl, toss the rinsed green leaves with a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil.
INDULGE YOURSELF!
Dish up the silky mash potato and the beef rump slices. Pour over the cheesy mushroom sauce and serve the lemony salad on the side. Garnish with fresh parsley and a lemon wedge. Yummy!

Sweet Potato - 250g
Button Mushrooms - 125g
Self-raising Flour - 10ml
Almond Milk - 60ml
Grated White Cheddar - 50g
Free-range Beef Rump - 160g
Green Leaves - 20g
Lemon - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

MASH POTATO
Place a pot of cold, salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour.
CREAMY CHEESE SAUCE
Place a small pot over a medium heat with 30g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the almond milk is incorporated, add the grated cheese and stir until melted. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
SIZZLING RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DRESS THE SALAD
In a bowl, toss the rinsed green leaves with a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil.
INDULGE YOURSELF!
Dish up the silky mash potato and the beef rump slices. Pour over the cheesy mushroom sauce and serve the lemony salad on the side. Garnish with fresh parsley and a lemon wedge. Yummy!

Sweet Potato - 500g
Button Mushrooms - 250g
Self-raising Flour - 20ml
Almond Milk - 125ml
Grated White Cheddar - 100g
Free-range Beef Rump - 320g
Green Leaves - 40g
Lemon - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

MASH POTATO
Place a pot of cold, salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches.
CREAMY CHEESE SAUCE
Place a small pot over a medium heat with 45g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the almond milk is incorporated, add the grated cheese and stir until melted. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
SIZZLING RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DRESS THE SALAD
In a bowl, toss the rinsed green leaves with a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil.
INDULGE YOURSELF!
Dish up the silky mash potato and the beef rump slices. Pour over the cheesy mushroom sauce and serve the lemony salad on the side. Garnish with fresh parsley and a lemon wedge. Yummy!

Sweet Potato - 750g
Button Mushrooms - 375g
Self-raising Flour - 30ml
Almond Milk - 250ml
Grated White Cheddar - 150g
Free-range Beef Rump - 480g
Green Leaves - 60g
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 4

MASH POTATO
Place a pot of cold, salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches.
CREAMY CHEESE SAUCE
Place a small pot over a medium heat with 60g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the almond milk is incorporated, add the grated cheese and stir until melted. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
SIZZLING RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DRESS THE SALAD
In a bowl, toss the rinsed green leaves with a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil.
INDULGE YOURSELF!
Dish up the silky mash potato and the beef rump slices. Pour over the cheesy mushroom sauce and serve the lemony salad on the side. Garnish with fresh parsley and a lemon wedge. Yummy!