Steak Hip with Fennel and Mushrooms

5 from 4 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 235 g Steak hip
  • 1 tbsp Light soy sauce
  • 1 tbsp Sunflower oil
  • 80 g 1 Onion peeled
  • 70 g 1 carrot / peeled
  • 20 g 1 piece of ginger peeled
  • 20 g 1 Red chilli pepper / cleaned
  • 8 g 2 cloves of garlic peeled
  • 250 ml Beef broth (1 teaspoon instant broth)
  • 400 g 1 can of pureed tomatoes
  • 500 g 1 fennel bulb / cleaned
  • 225 g White mushrooms / cleaned
  • 0,5 tsp Sweet paprika
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Sambal oelek
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • Fennel greens for garnish


  • Wash the steak hips, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the steak hip strips with light soy sauce (1 tbsp) for about 30 minutes. In the meantime, prepare the vegetables. Clean the fennel bulb and quarter it lengthways. Peel and dice the onion. Peel the bunch of carrots with the peeler and dice finely. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Clean / brush the mushrooms, remove the stem, cut the large quarters and the small ones in half. Heat sunflower oil (1 tbsp) in a roaster and fry the steak hip strips in it. Add the vegetables (onion cubes, carrot cubes, garlic clove cubes, ginger cubes and chilli pepper cubes) and fry / sauté briefly. Deglaze / pour on the beef broth (250 ml) and the tomato puree (400 g). Season with sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the fennel and cook with the lid in the preheated oven at 200 ° C for approx. 35 minutes. Add the mushrooms and cook / braise everything in the oven for another 25 minutes with the lid on. Divide the steak hip with the fennel and mushrooms on 2 plates and garnish with the fennel greens, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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