Homestyle Beef Rump & Parmesan Mash
with Steamed Veggies & Quick Gravy
Sometimes only beef will do! Juicy beef rump coated in our delectable savoury seasoning and a super creamy mash work so well together and even better when gravy is poured over it.
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
Green Beans
1 packet
Flaked Almonds
1 packet
Gravy Granules
1 packet
Parmesan Cheese
300 g
Beef Rump
2
Potato
1 sachet
Savoury Seasoning
1
Carrot
Utensils
Cooking Steps
• Boil the kettle. • Peel potato and cut into bite-sized chunks. • Thinly slice carrot into sticks. • Half-fill a medium saucepan with boiling water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
• Meanwhile, in a medium bowl, combine beef rump, savoury seasoning, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add carrot and trimmed green beans. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork. • Transfer veggies to a bowl. Season and cover to keep warm. Drain potatoes and return to saucepan. • Add Parmesan cheese, the butter and milk to potato and season generously with salt. Mash until smooth.
• Slice beef. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Divide Parmesan mash, steamed veggies and homestyle beef between plates. • Pour over gravy. Sprinkle with flaked almonds to serve. Enjoy!
