Recipe

Crispy Beef and Red Pepper Salsa

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Crispy Beef and Red Pepper Salsa

Tomato spaghetti doesn't have to be a routine, spice things up with this smoky fried beef with roast red bell pepper and grape tomato spaghetti.




Ingredients to serve 2

  • 250g x Beef Cubes
  • 2 tbsps x Corn Flour
  • 1 tsp x Paprika
  • ½ x Onion - small dice
  • 1 clove x Garlic - chopped
  • 1 x Red Peppers - core removed and chunked
  • 100g x Cherry Tomatoes - halved
  • 125g x Spaghetti
  • 20g x Grated Parmesan
  • 5g x Italian Flat Leaf Parsley - chopped
  • 100ml x DD Chunky Tomato Sauce
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 500g x Beef Cubes
  • 4 tbsps x Corn Flour
  • 2 tsp x Paprika
  • 1 x Onion - small dice
  • 2 cloves x Garlic - chopped
  • 2 x Red Peppers - core removed and chunked
  • 200g x Cherry Tomatoes - halved
  • 250g x Spaghetti
  • 40g x Grated Parmesan
  • 10g x Italian Flat Leaf Parsley - chopped
  • 200ml x DD Chunky Tomato Sauce
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in Step 1

Washing Instruction

Wash your hands, red peppers, and cherry tomatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Place a damp cloth or paper towel under your chopping board so that it doesn't move around while you're chopping.

Step 1 - Spaghetti

Once your large saucepan of salted water has come to the boil cook your spaghetti for 10-12 minutes until "al dente". Drain through a colander and set aside until later.

Step 2 - Roasted Pepper and Cherry Tomatoes

Place your chunked red peppers and halved cherry tomatoes on an oven tray lined with baking sheet/parchment. Drizzle with olive oil and season with salt and pepper and place in the oven for 10-12 minutes until your peppers have roasted and your cherry tomatoes are soft.

Step 3 - Crispy Paprika Beef

Season your rump goulash with salt and pepper and coat in your cornflour and paprika. Heat a large frying pan over high heat. Add a shallow layer of sunflower oil and once your oil is hot, fry your rump goulash in batches, for 3-4 minutes until crisp. Remove your rump goulash with a slotted spoon and place on a plate, lined with a paper towel to drain any excess oil. Once all your rump is done, place in your microwave to keep warm.

Step 4 - Roast Pepper and Cherry Tomato Salsa

Give your large frying pan a quick clean and place it back on the stove over med-high heat, add a glug of olive oil and sweat your diced onions and chopped garlic for 4-5 minutes until soft and translucent. Proceed to add your DD Chunky Tomato Sauce and heat your sauce through for 2-3 minutes. Finish by mixing in your roasted red peppers, cherry tomatoes, and chopped Italian flat-leaf parsley. Taste and season with salt and pepper to your liking. You can thin your sauce out with a dash of water if it becomes too thick while heating it through.

To serve

Place your spaghetti as your base, top with your roast pepper and cherry tomato salsa and crispy paprika pork. Sprinkle over your grated parmesan to finish. Enjoy!