Beef Strips & Creamy Parmesan Sauce

Name: Beef Strips & Creamy Parmesan Sauce with Mash & Roasted Veggies
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 parsnip; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 2 potato; 30 g butter; 2 tbs milk; 1 packet beef strips; ½ bottle cream; 1 sachet Aussie Spice Blend; 1 packet Grated Parmesan Cheese

with Mash & Roasted Veggies

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In this jazzed up version of meat and three veg, the creamy Parmesan sauce livens up the tender beef strips, while the roasted veggies imparts a slightly sweet and earthy flavour to the overall dish. Serve with a smooth mash to keep things filling and to soak up all that sauce.

Tags:

Kid Friendly

Allergens:

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

Total35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

parsnip

1 bag

baby spinach leaves

potato

1 packet

beef strips

½ bottle

cream

(Contains: Milk; )

1 sachet

Aussie Spice Blend

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

30 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)4145 kJ

Fat70.5 g

of which saturates43.9 g

Carbohydrate45.3 g

of which sugars20.6 g

Protein44.2 g

Sodium821 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

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Thinly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have cooled slightly, add baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips and toss to coat.

Little cooks: Kids can help by combining the seasoning and olive oil.

• When the veggies have 5 minutes cook time remaining, heat a large frying pan with 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.

• Reduce heat to medium-low, then add cream (see ingredients) and grated Parmesan cheese. Cook, stirring until thickened slightly, 1-2 minutes. Season with pepper.

Little cooks: Under adult supervision, add the finishing touch by sprinkling the cheese on top. Be careful, the pan is hot!