Harissa Beef Rump Tagliatelle
with peanuts and scallion0.0(0)
Calories
:Â
896 kcalProtein
:Â
46.5g proteinTotal
:Â
15 minutesDifficulty
:Â
EasyFamily Friendly
Allergens:
- Cereals containing gluten
- Egg
- Wheat
- Milk
- Peanut
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Irish Beef Rump
1 sachet(s)
Harissa Paste
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Peanuts
(Contains: Peanut)
1 sachet(s)
Harissa Spice Mix
2 unit(s)
Scallion
Not included in your delivery
½ tsp
Sugar
to taste
Salt
tsp
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3750 kJ
Energy (kcal)896 kcal
Fat39.2 g
of which saturates14.4 g
Carbohydrate87.2 g
of which sugars15.3 g
Dietary Fiber7.5 g
Protein46.5 g
Cholesterol0.3 mg
Salt4.2 g
Potassium101.7 mg
Calcium10.7 mg
Iron0.5 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
•Pan with Lid
•Colander
Cooking steps
1
- Place a large pan over high heat with a drizzle of oil. Season the beef with harissa spice, salt and pepper.
- 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, remove from the pan.
2
- Add the chopped tomato, harissa paste, ½ tsp sugar (per 2P) and creme fraiche to the empty pan.
- Cover and cook for 3-4 mins.
- Meanwhile, trim and thinly slice the scallions.
- Crush the peanuts in the unopened sachet using a pot or rolling pin.
3
- Add the tagliatelle to the water and bring back to the boil.
- Cook until tender, 3-4 mins.
- Once cooked, drain in a colander, toss with a drizzle of oil and pop back in the pot, off the heat.
4
- Thinly slice the beef widthways.
- Stir the drained pasta into the sauce.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper and divide between plates. Place the sliced beef on top.
- Scatter the crushed nuts and scallion over the top.
