Creamy Tomato Beef Casserole
with Potato Mash & Radish Salad
Tomato paste, cream and a potato mash come together for dinner to create a warm dish that will brighten up your night. Add a helping of beef strips to include that succulent protein and there you have it, the perfect casserole to end the day.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2
radish
1 packet
beef strips
1 packet
tomato paste
1 sachet
beef-style stock powder
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
¼ cup
water
1 drizzle
red wine vinegar
40 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. Thinly slice radish. • Half-fill a large saucepan with boiling water. Cook potato in boiling water with a pinch of salt, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add butter (for the mash) and the milk to the potato. Season with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, discard any liquid from beef strips packaging. In a medium bowl combine beef strips, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat 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.
Little cooks: Kids can help by combining the spice blend and beef.
• Return the frying pan to medium heat with butter (for the sauce). Add tomato paste and beef-style stock powder and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the water and simmer until slightly reduced, 2-3 minutes. • Return beef to the pan, then add baby spinach leaves and stir until wilted. Season with salt and pepper to taste.
• In a second medium bowl combine radish, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide potato mash and creamy tomato beef casserole between bowls. • Serve with radish salad. Enjoy!