Classic Beef & Creamy Parmesan Sauce

Name: Classic Beef & Creamy Parmesan Sauce with Sweet Potato Mash & Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 2 sweet potato; 30 g butter; 1 packet beef strips; 1 packet light cooking cream; 1 sachet Aussie spice blend; 1 packet grated Parmesan cheese

with Sweet Potato Mash & Roast Veggie Toss

Get up to $200 off!

It's easy to whip up a beef dish on a weeknight when you have our quick-cooking beef strips handy. Before throwing in them in the pan, toss them with our Aussie spice blend for a rich depth of flavour that complements the silky, umami-rich sauce.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

1 bag

baby spinach leaves

sweet potato

1 packet

beef strips

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2949 kJ

Fat37.7 g

of which saturates22.1 g

Carbohydrate43.5 g

of which sugars20.4 g

Protein44.9 g

Sodium844 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have cooled slightly, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel sweet potato, then cut into bite-sized chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain sweet potato, and return to the pan, then 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 unpeeled.

Little cooks: Get those muscles working and help mash the potatoes! Be careful, the pan is hot!

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips and toss to coat.

• When the roast veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, tossing, 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.

• Reduce frying pan to medium- low heat, then add light cooking cream, grated Parmesan cheese and any beef resting juices. • Return beef to the pan, then cook, stirring the sauce and tossing the beef to coat, until Parmesan has melted, 1 minute. Season with pepper.

TIP: Scrape up any bits from the bottom of the pan for added flavour!