Double Smokey Beef Rump & Rich Onion Gravy
with Mash & Roasted Root Veggies
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Long after you finish this dinner of steak and three veg, you're going to remember the way it was transformed by the simple addition of a luscious onion gravy. It's an easy trick that gives this classic dish a new lease on life.
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Red Onion
600 g
Beef Rump
2 packet
Potato
1 sachet
All-American Spice Blend
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
20 g
butter (for the sauce)
(Contains: Milk)
1 tsp
plain flour
(Contains: Gluten May be present: Wheat)
½ cup
water
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut beetroot into 1cm chunks. • Thinly slice onion (see ingredients).
• Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, 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 boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash) and milk to 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: Kids can help mash the potatoes!
• Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef and turn to coat. • Heat a large frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• While the steak is resting, wipe out the frying pan, then return it to medium-high heat with a drizzle of olive oil. • Cook onion until tender, 4-5 minutes. Add the butter (for the sauce) and the plain flour, and cook until onion is well coated, 1-2 minutes. • Reduce heat to medium, then add the water, brown sugar and any steak resting juices. Cook, stirring, until sauce has thickened, 2-3 minutes. Season to taste.
• Slice the steak. • Divide mash, beef rump and roasted veggies between plates. • Spoon over onion gravy to serve. Enjoy!
