Easy Steak & Gravy

Name: Easy Steak & Gravy with Carrot-Potato Smash & Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 bag chopped potato; 2 tbs milk; 1 packet beef rump; 1 cucumber; 1 drizzle white wine vinegar; 1 bag salad leaves; 1 sachet gravy granules; ½ cup boiling water; 40 g butter (for the mash); 1 sachet Nan's special seasoning; 10 g butter* (for the steak)

with Carrot-Potato Smash & Salad

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This juicy seared beef rump steak and cheat's gravy go perfectly with the vibrant veggie mash and crisp salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour.

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

Tags:

Calorie Smart

•Easy Prep

•Under 40g carbs

•Kid Friendly

•Over 30g protein

Allergens:

Milk

•Gluten

•Soja

•Schwefeldioxide und Sulfite

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 bag

chopped potato

1 packet

beef rump

cucumber

1 bag

salad leaves

1 sachet

gravy granules

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

2 tbs

milk

1 drizzle

white wine vinegar

½ cup

boiling water

40 g

butter (for the mash)

10 g

butter* (for the steak)

Nutritional Values

Energy (kJ)1680 kJ

Fat8.8 g

of which saturates4.3 g

Carbohydrate39.6 g

of which sugars11.5 g

Dietary Fibre6.5 g

Protein37.9 g

Sodium894 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel carrot, then cut into large chunks. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter (for the mash), milk and a generous pinch of salt. Lightly mash, then cover to keep warm.

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add Nan's special seasoning and the butter (for the steak) and turn to coat. Transfer to a plate to rest (it will keep cooking it rests!).

• While the steak is resting, boil the kettle. Roughly chop cucumber. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and salad. Toss to combine. Set aside. • In a second medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.