Herby Beef & Bacon Goulash Stew
with Parmesan Mash
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Passata
2
Garlic
1 packet
Soffritto Mix
2
Potato
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
250 g
Beef Strips
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
Cooking Steps
• 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 return to pan. • Add the butter, milk and half the shaved Parmesan cheese. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add beef strips, then toss to coat.
Little cooks: Take charge by combining the beef with the seasoning!
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, 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.
Custom Recipe: If you've added diced bacon, before cooking the soffritto mix, cook diced bacon, breaking up bacon with a spoon, until slightly golden, 2-4 minutes.
• To the saucepan, stir in passata, the water and brown sugar, cook until slightly reduced, 2-3 minutes. • Add baby spinach leaves and return cooked beef to the saucepan, stir until combined, 1 minute. • Season to taste.
• Divide parmesan mash and hearty beef and spinach stew between bowls. • Sprinkle over remaining shaved Parmesan cheese to serve. Enjoy!
