Speedy Beef Rump & Hungarian Paprikás Sauce
with Cherry Tomato Salad & Instant Rice
- Soy
- Milk
- Eggs
- May contain traces of allergens
- Wheat
- Gluten
- Soy
Get a gourmet meal on the table in record time with succulent beef rump smothered in a smokey, creamy Hungarian-inspired paprikás sauce. Served with instant rice and a bright, popping cherry tomato salad, this dish is the ultimate "superquick" hack for a high-flavour dinner. It’s fresh, vibrant, and perfectly balanced for those nights when you’re short on time but craving something fancy.
Ingredients
300 g
Beef Rump
1
Snacking Tomatoes
1 packet
Dill
1 packet
Capers
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs.)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Dijon Mustard
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, halve snacking tomatoes.
• Roughly chop dill and capers (see ingredients).
• Microwave basmati rice until steaming, 2-3 minutes. Set aside.
• When the salmon is done, wipe out frying pan and return to medium-high heat with the butter.
• Add paprika spice blend, Dijon mustard (see ingredients) and capers and cook, stirring until fragrant, 1 minute.
• Remove pan from heat, then add light sour cream, dill and the water, stirring, to combine. Season to taste with pepper.
• Slice beef.
• In a medium bowl, combine mixed salad leaves, tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cherry tomato salad and instant rice between bowls, then top with salmon.
• Spoon over Hungarian paprikás sauce to serve. Enjoy!
