American-Spiced Beef Rump & Mustard Mash

Name: American-Spiced Beef Rump & Mustard 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; 100 g Diced Bacon

with BBQ Gravy & Creamy Slaw

Get up to $175 off

We have a stellar lineup of flavours tonight. Take a bite of seared beef rump seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the kūmara mash, it’s not only soft but has a sharp and delicious mustard stirred through. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.

Allergens:

Wheat

•Gluten

•Eggs

•Soy

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

100 g

Diced Bacon

Nutrition Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat30.6 g

of which saturates9.3 g

Carbohydrate30 g

of which sugars12.5 g

Dietary Fibre2.7 g

Protein44.5 g

Cholesterol55 mg

Sodium1620 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.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• 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, tossing, until browned and cooked through, 4-5 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!