Top Round with Tagliatelle and Mushrooms

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Top Round with Tagliatelle and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
840
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is a well rounded meal, containing protein from the meat, carbs from the pasta, nutrients from the vegetables, and more. It is a hearty dish that is filling and perfect for the winter months. 

Use whole wheat pasta for more fiber, and if you drink, pair this with a red wine. 

1 serving contains
(Percentage of daily recommendation)
Calorie840 kcal(40 %)
Protein47.98 g(49 %)
Fat18.25 g(16 %)
Carbohydrates117.61 g(78 %)
Sugar added0 g(0 %)
Roughage12.26 g(41 %)
Vitamin A49.09 mg(6,136 %)
Vitamin D1.07 μg(5 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin5.69 mg(47 %)
Vitamin B₆0.3 mg(21 %)
Folate15.38 μg(5 %)
Pantothenic acid0.71 mg(12 %)
Biotin2.91 μg(6 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C6.22 mg(7 %)
Potassium672.1 mg(17 %)
Calcium45.55 mg(5 %)
Magnesium26.13 mg(9 %)
Iron17.31 mg(115 %)
Iodine1.5 μg(1 %)
Zinc2.41 mg(30 %)
Saturated fatty acids6.33 g
Cholesterol53.26 mg

Ingredients

for
4
Ingredients
14 ounces
For the beef
4 slices
Beef rump (top round)
2
clarified butter
2
onions (chopped)
1
Garlic clove (chopped)
¼ cup
1 ⅔ cups
1 sprig
Plus
½ cup
1 ¾ cups
Porcini mushroom (sliced if necessary)
1.333 cups
Chanterelle (sliced if necessary)
1 tablespoon
parsley (to garnish)
How healthy are the main ingredients?
onionrosemaryPorcini mushroomChanterelleparsley

Preparation steps

1.

Cook the pasta in salted water until al dente. Drain.

2.

Tenderize the meat and remove and fat. Score the surface of the meat with a knife and season with salt, ground black pepper and a little paprika powder.

3.
Heat the clarified butter and fry the meat on both sides until brown. Remove from the pan and keep warm.
4.
Fry the onions and garlic in the meat juices, season with salt and ground black pepper and add the port and the stock. Add the rosemary and the meat, cover and braise for around 15-25 min.
5.
Fry the bacon until crispy, remove from the pan and set aside. Add the pasta to the bacon pan and warm through. Return the bacon to the pan and season with ground black pepper.
6.

Fry the mushrooms in the butter and season lightly with salt. Remove the meat from the gravy and keep warm. Sieve the gravy over the mushrooms, mix well and season to taste. If necessary bind with a little cornstarch mixed with cold water.

7.
Place the meat in the mushroom sauce and allow to rest there for a few minutes to absorb the flavours. Then arrange on preheated plates with the bacon pasta and the sauce. Serve garnished with parsley.