Homey Beef Rump & Cream Sauce
with Veggie Mash & Garlic Veggies
Okay, you’ve caught us. We’re delivering tonight’s dinner with yet another creamy sauce! We can’t deny our love for the irresistible flavours of this sauce so we’ve decided to pour it over some tender beef rump and hearty veggie mash. Every bite will have you riding the creamy sauce train till the cows come home!
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
parsnip
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Beef Rump
½ sachet
Seasoning Blend
½ packet
cream
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and parsnip, then cut both into large chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the milk, butter and the salt to the veggies. Mash until smooth and cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
• Meanwhile, thinly slice carrot into sticks. Roughly chop silverbeet. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until just tender, 5-6 minutes. • Add silverbeet and half the garlic and cook until fragrant, 2-3 minutes. • Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook seasoning blend (see ingredients) and remaining garlic until fragrant, 1 minute. • Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add cream (see ingredients) and cook, stirring, until slightly thickened, 1-2 minutes. • Return beef and any resting juices to the pan, then stir to combine.
• Slice beef rump. • Divide veggie mash, creamy beef and garlic veggies between bowls. • Tear over parsley to serve. Enjoy!