avec purée de pommes de terre au parmesan
Ingrédients : Pomme de terre Russet • Boeuf braisé (lait, soya, blé, sulfites) (bœuf, eau, sucres (dextrose, sucre), amidon de maïs modifié, sel, protéines hydrolysées de maïs, de soya et de blé, épices, colorant caramel, arôme, poudre d'oignon, poudre d'ail, persil déshydraté, ingrédients laitiers modifiés, huile de canola, gomme xanthane, dioxyde de silicium) • Carotte • Champignons • Oignon jaune • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • Vinaigre de vin rouge • Persil • Ail • Mélange d’épices aux fines herbes italiennes (sulfites) (sel, oignon déshydraté, ail déshydraté, herbes, sucre, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium).
Allergens
Tags
Boeuf braisé
575 g
Parmesan, râpé grossièrement
0.25 cup
Mélange d'épices pour sauce
20 g
Persil
7 g
Gousses d'ail
2 unit(s)
Vinaigre de vin rouge
0.5 tbsp
Mélange d’épices aux fines herbes italiennes
5 g
Champignons
113 g
Pomme de terre Russet
3 unit(s)
Oignon jaune
1 unit(s)
Carotte
1 unit(s)
Beurre
3 tbsp
Sel
0.33 tsp
Lait
3 tbsp
Poivre
0.13 tsp
Huile
2 tbsp
- Before starting, wash and dry all produce.
- Leaving beef in its plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, quarter mushrooms.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then halve carrot. Cut into 1/2-inch half moons.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and carrots. Cook for 5-6 min, stirring occasionally, until tender.
- Add mushrooms and 1 tbsp (2 tbsp) oil. Cook for 5-6 min, stirring occasionally, until golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Remove beef from packaging, reserving liquid. Cut into 1-inch pieces.
- Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter. When melted, add garlic and Gravy Spice Blend. Cook for 1 min, stirring often, until toasted.
- Add 1/4 cup (1/2 cups) water, Italian Herb Spice Blend, reserved beef liquid and half the red wine vinegar (use all for 4 servings).
- To the pan, add beef and veggies. Gently stir to combine.
- Simmer on low for 5 min, stirring occasionally, until beef is heated through.**
- Add half the parsley. Season with salt and pepper, then stir to combine.
- Mash 2 tbsp (4 tbsp) butter, 3 tbsp (6 tbsp) milk and Parmesan into potatoes until creamy. Season with salt and pepper.
- Divide potatoes and beef mixture between bowls.
- Sprinkle with remaining parsley.
1230
kcal
Calories
67
g
Fat
28
g
Saturated Fat
95
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
69
g
Protein
200
mg
Cholesterol
2190
mg
Sodium
2
g
Trans Fat
2750
mg
Potassium
300
mg
Calcium
10
mg
Iron
avec épinards, tomates rôties et parmesan