Creamy Mustard Beef & Carrot-Potato Mash
with Tomato & Mixed Leaf Salad
In this jazzed up version of meat and three veg, the creamy Dijon sauce livens up the tender beef strips, while the carrot imparts a slightly sweet and earthy flavour to the mash. Serve with a simple salad for some crunch and a touch of acidity to balance out the richness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
potato
1
carrot
1
tomato
1 clove
garlic
1 packet
beef strips
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
salad leaves
1 packet
Dijon mustard
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut into large chunks. • Cook potato and carrot in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
• Meanwhile, cut tomato into wedges. Finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream, Dijon mustard and chicken-style stock powder and cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat, then return cooked beef and any resting juices to the pan. Stir to coat. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add tomato and salad leaves. Toss to coat.
• Divide carrot-potato mash and tomato and mixed leaf salad between plates. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve. Enjoy!