Beef and Risoni Bowl
with Sour Cream & Parsley
Beef is always a welcome ingredient in a warming dish. The flavour here is bolstered by a rich tomatoey stock, and reinforced with rib-sticking risoni and sour cream. Save for a night you need a warming, hearty pick me up and you won’t be disappointed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
carrot
1
brown onion
1 packet
beef rump
1 sachet
Mild Moroccan Spice Blend
1 cup
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 cube
beef stock
1 tin
diced tomatoes
1 bag
baby spinach leaves
1 tub
sour cream
(Contains Milk;)
1 bunch
parsley
2 clove
garlic
Not included in your delivery
olive oil
4 cup
boiling water
Nutritional Values
Utensils
Instructions
Put a full kettle of water on to boil. Finely slice the brown onion. Peel and finely slice the carrot. Finely grate the garlic. Finely chop the parsley leaves.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the beef rump and cook for 2-3 minutes on each side until browned (the beef will continue cooking in step 5). Remove from the pan and set aside on a plate to rest for 2 minutes. Dice into 1 cm pieces.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, the carrot and the mild Moroccan spice blend and cook for 5-6 minutes, stirring occasionally, until softened and fragrant. Add the garlic and cook for 1 minute, or until fragrant.
While the veggies are cooking, pour the boiled water (check the ingredients list for the amount) into a jug and crumble in the beef stock cube. Whisk to dissolve the stock cube.
Add the diced tomatoes, the risoni and the beef stock liquid to the pan with the vegetables. Bring to the boil and stir to combine. Reduce the heat to low and simmer for 7-8 minutes, or until the risoni is ‘al dente’. TIP: You’ll know your risoni is ready when it's cooked but still a little firm to the bite. Add the diced beef and the baby spinach leaves and stir until the spinach is wilted. Remove from the heat.
Divide the beef, risoni, veggies and liquid between bowls. Top with a dollop of the sour cream and sprinkle over the parsley.