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Quick Indian-Style Creamy Beef

Quick Indian-Style Creamy Beef

with Mash & Steamed Veggies

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Tender beef is offset perfectly with a creamy tomato based sauce in tonight’s dinner. Add a classic combination of mashed potatoes and steamed veggies to the plate to tie this dish up with a scrumptious bow.

Tags:Quick
Allergens:Milk

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Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1 bag

baby broccoli

1 packet

beef strips

1 packet

tomato paste

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

½ bottle

cream

(ContainsMilk)

1 sachet

beef-style stock powder

1 sachet

mild North Indian spice blend

Not included in your delivery

olive oil

2 tbs

milk

(ContainsMilk)

¼ cup

water

40 g

butter (for the mash)

(ContainsMilk)

½ tsp

brown sugar

20 g

butter (for the sauce)

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3037 kJ
Fat38.5 g
of which saturates23.2 g
Carbohydrate54.7 g
of which sugars23.7 g
Protein40.6 g
Sodium1450 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Boil the kettle. Peel potato and cut into large chunks. Thinly slice carrot into sticks. Trim baby broccoli and halve any thicker stalks lengthways. • Half-fill a medium saucepan with boiling water. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes.

2

• When the potato has 8 minutes cook time remaining, place a colander or steamer basket on top of saucepan, then add carrot and baby broccoli. Cover with a lid and steam until tender, 7-8 minutes. Transfer carrot and baby broccoli to a bowl, season and cover to keep warm. • Drain potato, then return to the pan. Add butter (for the mash) and the milk to potato. Season with salt, then mash until smooth. Cover to keep warm.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Add tomato paste, garlic paste and mild North Indian spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), beef-style stock powder, the brown sugar, butter (for the sauce) and the water and cook, stirring, until thickened, 2-3 minutes. • Return beef strips to the pan and stir to combine.

4

• Divide mash between plates. Top with Indian-style creamy beef. • Serve with steamed veggies. Enjoy!