American Beef Rump & Kūmara Mash

Name: American Beef Rump & Kūmara Mash with BBQ Gravy & Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 Kumara; 300 g Beef Rump; 1 sachet Gravy Granules; 1 sachet All-American Spice Blend; 1 packet Baby Leaves; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Dijon Mustard; olive oil; butter; milk; white wine vinegar; plain flour; boiling water

with BBQ Gravy & Creamy Slaw

Get up to $175 off

We have a stellar lineup of flavours tonight. Take a bite of seared chicken seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the kūmara mash, it’s soft and pillowy. Finally a smokey BBQ gravy to pour over, it’s the perfect finishing touch.

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

300 g

Beef Rump

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

1 sachet

All-American Spice Blend

1 packet

Baby Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

1 packet

Dijon Mustard

Not included in your delivery

olive oil

butter

(Contains: Milk; )

milk

(Contains: Milk; )

white wine vinegar

plain flour

(Contains: Gluten; May be present: Wheat. )

boiling water

Nutrition Values

Calories439 kcal

Energy (kJ)1840 kJ

Fat18.5 g

of which saturates4.9 g

Carbohydrate30 g

of which sugars12.5 g

Dietary Fibre2.7 g

Protein36.5 g

Cholesterol55 mg

Sodium1220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel orange kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the Dijon mustard, butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

• Meanwhile, roughly chop baby spinach leaves. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, remaining Dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Slice beef rump into 2cm strips. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef strips and toss to coat. • Re-boil the kettle.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add BBQ sauce and stir to combine. • Divide American-spice beef, creamy slaw and mustard kumara mash between plates. • Serve with BBQ gravy. Enjoy!