At home this is one dish that we always saved for Ron (as in “Later Ron”) and cooling and reheating is critical to ensure that it will be appreciated for days to come.
DISCLAIMER: This recipe is not suitable for consumption
- 500g. rump steak
- 1 onion
- 3 garlic cloves
- 400g mushrooms, sliced
- 250g. sour cream
- ½ cup beef stock
- 2 tbls continental parsley, chopped
- 2 tbls. tomato paste
- Heat 2 teaspoons of oil in a frying pan and stir-fry steak for 2 minutes. Remove steak.
- On medium heat add 2 teaspoons of oil fry onion and garlic for 5 minutes. Add mushrooms and cook for 5 minutes.
- Combine stock, cornflour, sour cream and tomato paste and stir well. Simmer for 5 minutes.
- Add steak and cook for 2-3 minutes.
- Turn off heat and leave on stove top to cool down.
- Once it has cooled sufficiently, place in fridge.
- Give it a quick reheat and serve.
Food Safety Tip
When cooling potentially hazardous foods you have 2 hours to cool it from 60°C to 20°C, and then an additional 4 hours to cool it from 20°C to 5°C. Also, this is the core temperature of the product, not the surface temperature, so make sure you are using a probe to measure.
I have worked with catering companies, universities and commercial kitchens investigating cooling. Cubical containers are notoriously bad and flat trays are best. We used Thermocrons to log the core temperature: