Wagyu Beef
Angus Rump Roast with Mushroom Gravy
Introduction:
This delicious Angus rump roast with mushroom gravy is a great way to feed a crowd. The succulent beef pairs beautifully with the rich, creamy mushroom gravy. Serve over mashed potatoes, noodles, or rice for an unforgettable meal.
Ingredients:
– 1 kg Angus rump roast
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 2 cups beef broth
– 250 grams sliced mushrooms
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1/2 cup sour cream
Instructions:
1. Preheat oven to 180°C.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season Angus rump roast with salt, black pepper, garlic powder, and onion powder.
4. Place roast in the hot skillet and brown on all sides, about 3-4 minutes per side.
5. Transfer skillet to preheated oven and roast for 20-25 minutes or until the internal temperature reaches 70°C.
6. Remove skillet from oven and transfer roast to a serving platter. Cover tightly with aluminum foil and let rest for 10 minutes.
7. In the same skillet, add beef broth and mushrooms and bring to a boil. Reduce heat and simmer until mushrooms are tender, about 5 minutes.
8. In a small bowl, mix together butter and flour until a paste forms.
9. Slowly whisk the butter and flour mixture into the skillet and simmer until thickened, about 5 minutes.
10. Remove skillet from heat and stir in the sour cream until fully combined.
11. Slice the Angus rump roast and serve with the mushroom gravy. Enjoy!
