Quick Golden Beef & Mushroom Sauce
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Quick Golden Beef & Mushroom Sauce

Quick Golden Beef & Mushroom Sauce

with Sweet Potato Mash & Sautéed Veggies

Add some wow factor to your weeknight dinner by whipping up this rich and elegant mushroom sauce. It works a treat on the seared chicken, buttery mash and garlicky sautéed veg.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Milk
•Gluten
•Wheat

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.

Preparation Time50 minutes
Cooking Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1 packet

green beans

1 packet

beef rump

1 packet

baby spinach leaves

1 packet

garlic paste

1 packet

Mushroom Sauce

(Contains Gluten, Milk, Wheat; May be present: Soy. )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)1803 kJ
Calories431 kcal
Fat14.7 g
of which saturates7.6 g
Carbohydrate37.7 g
of which sugars17.8 g
Dietary Fibre8.8 g
Protein37 g
Sodium428 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.

2
2

• Season beef rump with salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

3
3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any beef resting juices and season to taste.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

4
4

• Divide beef, mashed sweet potato and sautéed veggies between plates. • Drizzle over mushroom sauce to serve. Enjoy!