Braised rump with port and mushroom sauce



And finally the vacation is over… A few weeks off, back in Spain, eating as much as I could, gaining four pounds and abandoning completely my duties and this blog. Now I am back, ready to start gym and diet, and eager to post new recipes.

Let us start with an easy-peasy one, for absolute beginners, ready in 35 minutes and totally foolproof. It is a total crowd pleaser: children love it and if you work a little on the presentation you can definitely impress your guests.

As for most of the fast recipes we will use our pressure cooker, best time saver ever.



Ingredients (4 people)


2 pounds (1 kg aprox.) rump, eye round roast or top round roast

1 pound (450 grs. aprox.) mushrooms

2 bay leaves

1/2 tbsp. whole pepper grains

½ cup port (sake, dry white wine or even red wine will work too)

1/2 cup evaporated milk

1 medium onion


olive oil

1 pound (500 grs. aprox.) gnocchi (as a side)

2 tbsps. butter





STEP 1.- Heat the oil (enough to cover the bottom of the pot) over medium-high heat. When ready (hot but not smoking) start browning the meat, previously seasoned. Turn until evenly brown.


STEP 2.-Meanwhile, chop the onion in fine slices. Add when the last side of the meat is browning. Lower the heat to medium so the onion doesn’t burn.


STEP 3.- While the onion is browning, clean the mushrooms with a brush or paper towel. Trim the ends of the stems and cut in half, except for the smaller ones. Add to the pot.


STEP 4.- Add the bay leaves, salt, pepper and port. Scrape the bottom of the pan. Lock the lid and bring to pressure, then lower the heat and cook for 12-15 minutes (if you want it pink in the center, which I enthusiastically recommend).


STEP 5.- When ready, open the pressure cooker and let the meat rest for at least fifteen minutes. Reserve the smaller mushrooms to serve as a side. Puree the rest with the liquid, the evaporated milk and the onion until creamy.


STEP 6.- Heat the butter in a skillet until melted. Add the gnocchi and cook over medium heat for 5 minutes, tossing them a few times, until golden brown. Add ¼ cup of water, cover and lower the heat to low. Cook for 2 minutes, garnish with finely chopped parsley and serve with the meat cut in finely slices, the sauce and the small mushrooms.




– You can also bake the meat in the oven, prepare it in the slow cooker or in a cast iron pot, but remember it is quite a dry cut, so it is best if it is medium-rare in the center and cut in thin slices.

– The leftovers will make a perfect sandwich. Just remember to use the sauce on the bread.



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Recipe Name
Braised rump with port and mushrooms sauce/ redondo asado con salsa de champiñones al oporto
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Average Rating
4.51star1star1star1star1star Based on 5 Review(s)

Author: SimpleTapas

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1 Comment

  1. Pufff, cuantas veces me ha salvado esta receta

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