Beef in Mushroom Sauce
with scallions and roast potatoes
A rich and creamy mushroom sauce covers the succulent beef rump in this recipe that's filled with classic flavours and favoured ingredients.
Tags:
Family Friendly
•Protein Rich
Allergens:
Milk
•Soya
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Garlic
2 sachet(s)
Worcester Sauce
(Contains Soya)
1 unit(s)
Scallion
250 grams
Beef Rump
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2724 kJ
Energy (kcal)651 kcal
Fat29.3 g
of which saturates14.9 g
Carbohydrate63.2 g
of which sugars7.4 g
Dietary Fiber0 g
Protein39.2 g
Cholesterol0 mg
Salt0.94 g
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
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins each side if you like it medium and a further 1-2 mins 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.
- Transfer from pan, cover and allow to rest.
3
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
4
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms until softened, 4-5 mins.
5
- Add the creme fraiche, garlic, Worcester sauce and 25ml water (per 2P). Bring to the boil.
- Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
- Meanwhile, thinly slice the beef.
6
- Divide the roast potatoes between plates.
- Serve the beef rump alongside.
- Drizzle over the mushroom sauce.
- Finish with a scattering of sliced scallion.
