with Shallot Gravy and Apple Salad
Ingredients: Yellow potato • Ground beef • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol).
Allergens
Tags
Ground Beef
250 g
Italian Breadcrumbs
2 tbsp
Yellow Potato
350 g
Gravy Spice Blend
20 g
Spring Mix
56 g
Gala Apple
1 unit(s)
Dijon Mustard
1 tbsp
Shallot
1 unit(s)
White Wine Vinegar
1 tbsp
Worcestershire Sauce
1 tbsp
Miso Broth Concentrate
1 unit(s)
Milk
3 tbsp
Sugar
0.5 tsp
Pepper
0.25 tsp
Oil
2 tbsp
Butter
3 tbsp
Salt
0.5 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, peel, then cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Meanwhile, to a medium bowl, add beef, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form beef mixture into 2 (4) 1-inch-thick patties.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook for 3-4 min per side, until browned. (NOTE: It's okay if patties don't cook all the way through in this step.)
- Transfer to a plate.
- To a large bowl, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Core, then cut apple into 1/4-inch slices. Add to vinaigrette, then toss to coat.
- Peel, then cut shallot into 1/4-inch pieces.
- Reheat the same pan (from step 2) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir for 30 sec, until coated.
- Gradually whisk in 1 cup (2 cups) water, miso broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.
- Once gravy is simmering, return patties to the pan, then reduce heat to medium.
- Cover and cook for 3-4 min, stirring gravy occasionally and flipping patties halfway through, until cooked through.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much.)
- Season with salt and pepper, if you like.
- To the bowl with apples and vinaigrette, add spring mix, then toss to combine.
- Divide mash and patties between plates, then spoon shallot gravy over top.
- Serve apple salad alongside.
870
kcal
Calories
54
g
Fat
21
g
Saturated Fat
64
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
34
g
Protein
135
mg
Cholesterol
1520
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
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