Classic Beef & Creamy Parmesan Sauce
with Mash & Roasted Veggies
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.
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
Ingredients
1
carrot
1
white turnip
1 bag
baby spinach leaves
2
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
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and white turnip into bite-sized chunks. Place the 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 the baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato, then cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the pan, then add the butter, milk and a pinch of 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 the Aussie spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.
When the veggies have 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the pan to a medium heat, then add the longlife cream (see ingredients), grated Parmesan cheese and any beef resting juices. Cook, stirring, until thickened slightly, 1-2 minutes. Remove the pan from the heat, then stir through the beef strips. Season with pepper.
TIP: Scrape bits from the bottom of the pan for added flavour!
Divide the mash and roast veggies between plates. Spoon over the beef and creamy Parmesan sauce to serve.
