Peppercorn Gravy Beef Strips

Name: Peppercorn Gravy Beef Strips with Garlic Veggies & Potato Mash
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 parsnip; 40 g butter; 2 tbs milk; 1 bag Silverbeet; 1 carrot; 1 Brown Onion; 3 clove garlic; ½ sachet black peppercorns; 1 sachet Gravy Granules; 1 cup boiling water; 1 packet beef strips; 1 sachet Aussie Spice Blend

with Garlic Veggies & Potato 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 voila, you now have a delectable addition to your dinner!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

Allergens:

Milk

•Gluten(Wheat)

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

1 bag

Silverbeet

carrot

Brown Onion

3 clove

garlic

½ sachet

black peppercorns

1 sachet

Gravy Granules

(Contains: Gluten(Wheat); )

1 packet

beef strips

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

1 cup

boiling water

Nutrition Values

Energy (kJ)2557 kJ

Fat26.9 g

of which saturates14.4 g

Carbohydrate56 g

of which sugars21.6 g

Protein37.9 g

Sodium1127 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

•Large Frying 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 parsnip and 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, roughly chop silverbeet. Slice carrot into thin sticks. Roughly chop onion. Finely chop garlic. • 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 oil over medium-high heat. Cook carrot and silverbeet 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.

• In a medium bowl, combine gravy granules and the boiling water (1 cup for 2 people / 2 cups for 4 people), whisking, until smooth, 1 minute. Set aside. • 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 onion, tossing, until tender, 3-5 minutes. • Add beef strips, peppercorns, Aussie spice blend and remaining garlic, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, add gravy mixture, and toss to combine. Season to taste.