- 15ml olive oil
- 150g button mushrooms, sliced
- 125ml red wine
- 250ml cream
- 125ml water
- 1 x Knorr Classic White Sauce
- 5ml Robertsons Rosemary
- 4 rump steaks
Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
Stir in the cream, water and contents of the sachet of Knorr Classic White Sauce.
Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
Stir in the Robertsons Rosemary and remove from heat.
Season the rump steaks and grill or braai, serve with the red wine and Mushroom Sauce, roasted sweet potato wedges and salad.