Mushroom Gravy Beef & Mash

• 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 second medium 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.