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Pan-seared Paprika Beef Rump and Black Garlic Rice

Pan-seared Paprika Beef Rump and Black Garlic Rice

with peas and chives
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
696 kcal
Protein
: 
42g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Mustard
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

150 grams

Rice

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

5 grams

Chives

20 grams

Black Garlic Paste

120 grams

Peas

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

2 sachet(s)

Paprika

(Contains: Mustard)

250 grams

Irish Beef Rump

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2913 kJ
Energy (kcal)696 kcal
Fat20.1 g
of which saturates8.5 g
Carbohydrate86.6 g
of which sugars8 g
Dietary Fiber2.7 g
Protein42 g
Cholesterol7.2 mg
Salt3.9 g
Trans Fat0.1 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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 your delivered box.

Cooking Steps

Get Prepped
1
  • Halve, peel and thinly slice the onion.
  • Place a pot over medium heat with a drizzle of oil. 
  • Once hot, add the onion and mushrooms. Season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
Add the Rice
2
  • Rinse the rice to remove excess starch.
  • Add the rice to the veg and stir until coated, 1 min.
  • Add the white wine stock powder and 300ml water (per 2P) and bring to the boil.
  • Once boiling, turn the heat down to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam). 
Prep the Beef
3
  • Season the beef with paprika, salt and pepper.
Cook the Beef
4
  • Place a large pan over high heat with a drizzle of oil.
  • 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.
Final Touches
5
  • Meanwhile, finely chop the chives (use scissors if easier).
  • When the rice is cooked, stir in the black garlic paste, peas, a knob of butter (if you like) and half the chives. Season with salt and pepper.
  • When the beef is cooked, slice widthways into 1cm thick slices.
Dish Up
6
  • Share the black garlic rice between bowls.
  • Top with the beef.
  • Sprinkle over the cheese and remaining chives.
  • Finish with a drizzle of balsamic glaze.
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