Double Peppercorn Beef & Red Wine Jus

Name: Double Peppercorn Beef & Red Wine Jus with Garlic Veggies & Potato-Parsnip Mash
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 parsnip; 40 g butter; 2 tbs milk; 1 carrot; 3 clove garlic; ½ sachet black peppercorns; 2 packet beef strips; ½ Onion; 1 courgette; 1 packet Red Wine Jus; 1 sachet Aussie Spice Blend; ¼ cup water

with Garlic Veggies & Potato-Parsnip Mash

Get up to $175 off

Pep up this new take on beef, veggies and mash with a sensational peppercorn gravy. There’s no need for anything fancy, it’s as simple as adding the gravy to the peppered beef and voilà, you now have a delectable addition to your dinner!

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

carrot

3 clove

garlic

½ sachet

black peppercorns

2 packet

beef strips

Onion

courgette

1 packet

Red Wine Jus

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

¼ cup

water

Nutrition Values

Energy (kJ)3248 kJ

Fat34.5 g

of which saturates17.7 g

Carbohydrate50.3 g

of which sugars23.3 g

Protein66 g

Sodium890 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into small chunks. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm.

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

• Meanwhile, slice carrot and courgette into thin sticks. Roughly chop onion (see ingredients). Finely chop garlic. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.

• In a large frying pan, heat a drizzle of olive oilover high heat. Cook carrot and courgette until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season to taste. Cover to keep warm.

• Discard any liquid from beef strips packaging. • Return the frying pan to high heat, with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return the frying pan to high heat, with a drizzle of olive oil. When oil is hot, cook onion, tossing, until tender, 3-5 minutes. • Add the peppercorns, Aussie spice blend and remaining garlic, tossing until fragrant, 1 minute. Return beef strips to the pan.