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Topside with Tagliatelle and Sauce

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Topside with Tagliatelle and Sauce
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
840
calories
Calories
0
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Nutritional values

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
Author of this recipe:

Ingredients

for
4
Ingredients
14 ounces
For the roast beef
4 slices
Beef rump (top side/ top rump)
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)

Preparation steps

1.
Cook the pasta in salt water until al dente. Quench and drain.
2.
Tenderise 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 cornflour 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.