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
Beef Rump & Mushie Sauce
with sweet potato mash & a fresh leaf salad
Hands on Time: 10 - 30 minutes
Overall Time: 40 - 55 minutes
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)
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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 160g
Green Leaves - 20g
Lemon - 1
Fresh Parsley - 3g
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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Green Leaves - 40g
Lemon - 1
Fresh Parsley - 5g
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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 480g
Green Leaves - 60g
Lemon - 1
Fresh Parsley - 8g
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/" title="View all our recipes with Beef at eCook">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 - 1kg
Button Mushrooms - 500g
Self-raising Flour - 40ml
Almond Milk - 500ml
Grated White Cheddar - 200g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 640g
Green Leaves - 80g
Lemon - 1
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Beef Rump & Mushie Sauce?
The preparation time for Beef Rump & Mushie Sauce with sweet potato mash & a fresh leaf salad is between 10 and 30 minutes.
What is the total time required to make Beef Rump & Mushie Sauce with sweet potato mash & a fresh leaf salad?
The total time required to make Beef Rump & Mushie Sauce with sweet potato mash & a fresh leaf salad is between 40 and 55 minutes.
How many servings does Beef Rump & Mushie Sauce provide?
4 servings
What are the main ingredients in Beef Rump & Mushie Sauce?
Almond Milk, Beef, Button Mushrooms, Free-Range Beef Rump, Fresh Parsley, Grated White Cheddar, Green Leaves, Lemon, Self-raising Flour, Sweet Potato
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?
Almond Milk, Beef, Button Mushrooms, Free-Range Beef Rump, Fresh Parsley, Grated White Cheddar, Green Leaves, Lemon, Self-raising Flour, Sweet Potato
How many calories does Beef Rump & Mushie Sauce have?
807 calories
How much fat content does Beef Rump & Mushie Sauce have?
grams
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