Quick Beef Stroganoff & Garlic Mash
with Steamed Veggies & Flaked Almonds
It's so easy to overcomplicate a recipe sometimes so we're taking this back to basics and whipping up a simple garlic mash and steamed veggie number. The tasty beef stroganoff complements the veggies so nicely and will be quickly eaten up in no time!
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
potato
2 clove
garlic
1 packet
green beans
1
carrot
1 packet
beef strips
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
tomato paste
1 packet
light cooking cream
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
1 packet
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Peel potato and cut into large chunks. • Peel garlic cloves. • Trim green beans. • Thinly slice carrot into sticks.
TIP: Leave the potatoes unpeeled to get some extra fibre!
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water for 6 minutes. Place a colander or steamer basket on top and add carrot and green beans. • Cover and steam until veggies are tender and potatoes are easily pierced with a knife, for another 7-8 minutes. • Transfer veggies to a bowl. Add a drizzle of olive oil and a pinch of salt and pepper. Toss and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter and a pinch of salt and mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the veggies are cooking, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Stir in herb & mushroom seasoning and tomato paste, 1 minute. • Add light cooking cream and Worcestershire sauce. Simmer until slightly thickened, 1-2 minutes. Stir in beef strips and season to taste.
• Divide potato mash and steamed veggies between bowls. • Top with beef stroganoff and spoon over any remaining sauce. • Sprinkle over flaked almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds!