Double Mushroom Gravy Beef & Creamy Mash
with Sautéed Garlic Veggies
There’s no reason you can’t be fanciful and cosy simultaneously. May we present, beef strips drizzled in an aromatic mushroom gravy. The fluffy, golden mash brings in the comfort factor. So feel like you’re dining at a five-star restaurant in the comfort of your own home and slippers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Beef Strips
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Button Mushrooms
1 packet
Baby Spinach Leaves
2 packet
Potato
1
Carrot
3
Garlic
1 sachet
Southeast Asian Spice Blend
Nutrition Values
Utensils
Cooking Steps
• 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 butter (for the sauce) and the 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. Little cooks: Get those muscles working and help mash the potatoes!
• Roughly chop silverbeet. Slice carrot into thin sticks. Thinly slice portabello mushrooms. Finely chop garlic. Pick rosemary (see ingredients) and finely chop. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. Set aside. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, seasoning blend (see ingredients) and a drizzle of olive oil. Little cooks: Help pick the herbs from the stems!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 4-5 minutes. • Add silverbeet and half the garlic and cook until tender and fragrant, 3-4 minutes. • Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook mushrooms until softened, 2-3 minutes. • Add beef strips and cook, tossing until browned, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add the butter (for the sauce), rosemary and remaining garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat, add gravy and toss to coat, 1 minute.
• Divide mash, garlic veggies and mushroom gravy beef between plates. Enjoy!
