Beef Rump Steak and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs beef rump steaks
• 1head broccoli
• 2pcs onion
• 1pcs chicken-style stock cubes
• 150g peas
• 30ml milk
• 30g butter
• 10ml olive oil
• 375ml (1½ cups) boiling water
• 3ml sugar
• 15ml plain flour

Method

1. Step 1 — Make potato mash
   Peel the potatoes and cut into 3cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 15 mins or until tender. Drain and return to the pan, then add 2 tbs milk and 15g butter and mash until smooth. Season with salt and cover to keep warm.     
2. Step 2 — Pan-fry steaks
   While the potato is cooking, drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot (see Kitchen notes). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins. Reserve the pan.
3. Step 3 — Cook broccoli and peas
   Meanwhile, bring a medium saucepan of salted water to the boil for the greens. Cut the broccoli into small florets. Thinly slice the onions. Crumble 1 stock cube* into a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve. Cook the broccoli and peas in the pan of boiling water for 2-3 mins until tender. Drain, then return to the pan and cover to keep warm.
4. Step 4 — Start onion gravy
   Melt 15g butter in the reserved pan over medium heat. Cook the onion, stirring, for 3 mins or until starting to soften. Add ½ tsp sugar and cook, stirring, for 5 mins or until caramelised. Scatter over 1 tbs plain flour and cook, stirring, for 1 min or until the flour starts to turn golden (see Kitchen notes).       
5. Step 5 — Finish gravy and serve up
   Stirring constantly, gradually add the stock to the onion mixture and bring to the boil. Reduce the heat to low and cook, stirring, for 5 mins or until thickened. Remove from the heat. Season the greens with salt and pepper. Divide the mash, sausages, greens and onion gravy among plates and enjoy!
6. Step 6 — Kitchen notes
   It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough. ~ Cooking the flour until it turns golden ensures the finished gravy doesn't taste of raw flour.

Allergens

Milch, Gluten, Wheat