Creamy French Onion Beef & Mushroom Stew
with Garlic Parmesan Mash & Cucumber Rocket Salad
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
1
brown onion
1
cucumber
1
thyme
1
slow-cooked beef brisket
1
sliced mushrooms
1
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
light cooking cream
(Contains Milk;)
1
garlic paste
1
spinach & rocket mix
1
Balsamic Vinaigrette Dressing
1
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
water
butter
milk
(Contains Milk;)
Nutritional Values
Instructions
• Boil the kettle. Half-fill a medium 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 transfer to a bowl.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, thinly slice brown onion. • Thinly slice cucumber into rounds. • Pick thyme leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and sliced mushrooms, until browned and softened, 4-6 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium-high then add herb & mushroom seasoning and thyme and cook, until fragrant, 1 minute.
• Stir in gravy granules, the water and light cooking cream, until slightly thickened, 2-3 minutes. Season to taste.
• Meanwhile, return saucepan to medium-high heat with the butter and a drizzle of olive oil. • Cook garlic paste, until fragrant, 1 minute. • Remove saucepan from heat. Return potatoes to pan and add the milk and Parmesan cheese. Season generously with salt and mash until smooth. • In a medium bowl, combine cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Season.
• Bring everything to the table. Serve creamy French onion beef and mushroom stew with garlic parmesan mash and cucumber rocket salad. • Sprinkle flaked almonds over salad. Enjoy!