Homey Beef Strips & Cream Sauce

Name: Homey Beef Strips & Cream Sauce with Veggie Mash & Garlic Veggies
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 parsnip; 2 tbs milk; 40 g butter; ¼ tsp salt; 1 carrot; 1 bag baby spinach leaves; 2 clove garlic; 1 packet beef strips; ½ sachet Seasoning Blend; ½ packet cream; 1 bag parsley

with Veggie Mash & Garlic Veggies

Get up to $175 off

Okay, you’ve caught us. We’re delivering tonight’s dinner with yet another creamy sauce! We can’t deny our love for the irresistible flavours of this sauce so we’ve decided to pour it over some tender beef strips and hearty veggie mash. Every bite will have you riding the creamy sauce train till the cows come home!

Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Bestseller

•Kid Friendly

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

1 bag

baby spinach leaves

2 clove

garlic

1 packet

beef strips

½ sachet

Seasoning Blend

½ packet

cream

(Contains: Milk; )

1 bag

parsley

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk; )

40 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

Energy (kJ)3434 kJ

Fat53.9 g

of which saturates29.9 g

Carbohydrate47.9 g

of which sugars20.8 g

Protein37.9 g

Sodium1702 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and parsnip, then cut both into large chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the milk, butter and the salt to the veggies. Mash until smooth and cover to keep warm.

Little cooks: Get those muscles working and help mash the veggies!

• Meanwhile, thinly slice carrot into sticks. Finely chop garlic. • Discard any liquid from beef strips packaging.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until just tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 2-3 minutes. Stir through baby spinach leaves until wilted, 1 minute. • Season with salt and pepper, then transfer to a bowl. Cover to keep warm.

• 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 plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook seasoning blend (see ingredients) and remaining garlic until fragrant, 1 minute. • Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add cream (see ingredients) and cook, stirring, until slightly thickened, 1-2 minutes. • Return beef and any resting juices to the pan, then stir to combine.