Mushroom Gravy Beef & Mash

Name: Mushroom Gravy Beef & Mash with Garlic Veggies & Rosemary
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 250 g Beef Strips; 1 sachet Gravy Granules; 1 packet Button Mushrooms; Rosemary; 1 Silverbeet; 2 packet Potato; 1 Carrot; 3 Garlic; 1 sachet Seasoning Blend

with Garlic Veggies & Rosemary

Get up to $175 off

There’s no reason you can’t be fanciful and cosy simultaneously. May we present, beef strips drizzled in an aromatic mushroom gravy with rosemary on top for an extra flourish. 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.

Allergens:

Wheat

•Gluten

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Strips

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

1 packet

Button Mushrooms

Rosemary

Silverbeet

2 packet

Potato

Carrot

Garlic

1 sachet

Seasoning Blend

Nutrition Values

Calories312 kcal

Energy (kJ)1310 kJ

Fat9.2 g

of which saturates3.4 g

Carbohydrate20.5 g

of which sugars5.8 g

Dietary Fibre6.2 g

Protein33.8 g

Cholesterol49.2 mg

Sodium1070 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

•Lid

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 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.