HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Beef & Creamy Parmesan Sauce
topBanner
Classic Beef & Creamy Parmesan Sauce

Classic Beef & Creamy Parmesan Sauce

with Mash & Roasted Veggies

Read more

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

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

white turnip

1 bag

baby spinach leaves

2

potato

1 packet

beef strips

½ bottle

cream

(ContainsMilk)

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

30 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4110 kJ
Fat68.7 g
of which saturates43.3 g
Carbohydrate46.2 g
of which sugars20.9 g
Protein45.4 g
Sodium839 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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

4

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.

5

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!

6

Divide the mash and roast veggies between plates. Spoon over the beef and creamy Parmesan sauce to serve.