Again an old family favourite.
This recipe is for 4 people you could reduce the steak to make for less or increase for a Dinner party.
2 pieces of rump steak
1 cup Port
1 cup beef stock
2 tblsp plain flour
2 tblsp butter
3 peeled and smashed garlic cloves
Salt and Pepper
In a fry pan, I use a cast iron fry pan with a lid, fry the rump on each side.
When you reach a nice colour on the steak remove to a plate for later.
Pour the port into the fry pan and boil to reduce by half.
Pour the reduced port over the steak and set aside.
In the fry pan melt the butter and add the flour stirring and allow to cook for 3 to 5 minutes, slowly stir in the beef stock until combined.
Continue to stir the sauce until it thickens.
Once the sauce has thickened tip the port and meat juices back into the pan and stir, allow to come to the boil then place the rump back in the sauce, add the garlic cloves, reduce to a simmer, place lid on pan and allow to cook for 30 minutes.
After 30 minutes add the mushrooms and cook for a further 30 minutes. During this time cook your mash and veg.
Just before your ready to serve remove the garlic cloves.