Beef Rump and Guinness® Onion Gravy
with carrot and parsnip mashCalories
:
492 kcalProtein
:
34.7g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Veggie
Protein Rich
Calorie Smart
Family Friendly
Allergens:
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Celery
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Irish Beef Rump
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Onion
120 grams
Peas
5 grams
Mint
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Demi-Glace
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
Flour
Nutrition Values
Energy (kJ)2059 kJ
Energy (kcal)492 kcal
Fat17.5 g
of which saturates8.3 g
Carbohydrate51.6 g
of which sugars27.1 g
Dietary Fiber11.1 g
Protein34.7 g
Salt3.4 g
Potassium456.3 mg
Calcium49.3 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into 2cm chunks.
- When boiling, add carrot and parsnip to the water and cook until fork tender, 15-20 mins.
2
- Halve, peel and thinly slice the onion.
- Pick the mint leaves and roughly chop (discard the stalks).
3
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
4
- Return the pan to high heat with a drizzle of oil.
- Fry the onion until softened, 3-5 mins. Add 1 tbsp flour (per 2P) cook for 1 mins.
- Add the demi-glace, Guinness® stock paste, knob of butter and 200ml water (per 2P) and bring to a boil for 1-2 mins.
- Meanwhile, place a small pot over medium-high heat with a knob of butter.
- Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.
5
- Once the carrot and parsnips are cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
- Cover with a lid to keep warm.
6
- Divide the mash, beef and peas between two plates.
- Top the beef and mash with the Guinness® gravy.
