Easy Hearty Beef Rump & Capsicum Goulash
with Rapid Rice & Sour Cream
No matter the weather, a hearty goulash with spiced beef rump and veggies will go down a treat. Enjoy it with fluffy rice to soak up all the sauce and a dollop of sour cream on top to give it those cooler tones. It’s a warm, comforting hug in a bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1
capsicum
2 clove
garlic
1 packet
Beef Rump
1 packet
Soffritto Mix
1 packet
tomato paste
1 bag
baby spinach leaves
1 sachet
beef-style stock powder
1 packet
sour cream
(Contains: Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
¾ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice capsicum. Finely chop garlic. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and soffritto mix until tender, 5-6 minutes. Add garlic, tomato paste and Aussie spice blend, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add baby spinach leaves, beef-style stock powder, the water and brown sugar, and simmer until slightly reduced, 1-2 minutes. Remove pan from heat and stir through beef.
• Slice beef rump. • Divide rapid rice between bowls. Top with beef and capsicum goulash. • Dollop over sour cream. Enjoy!
