fait avec purée de pommes de terre à cuisson rapide
Ingrédients : Purée de pommes de terre (pommes de terre (pommes de terre, métabisulfite de sodium), lait, beurre, flocons de pommes de terre (pommes de terre, mono et diglycérides, pyrophosphate acide de sodium, bisulfite de sodium, acide citrique, bha), huile de canola, sel, sorbate de potassium) (lait, sulfites) • Bifteck émincé • Haricots verts • Échalote • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
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Tags
Bœuf émincé
285 g
Purée de pommes de terre
400 g
Fécule de maïs
9 g
Pois sucrés
113 g
Échalote
1 unit(s)
Chives
7 g
Concentré de bouillon de bœuf
2 unit(s)
Sauce Worcestershire
0.5 tbsp
Moutarde de Dijon
0.25 tbsp
Sel de truffe
1 g
Lait*
2 tbsp
Butter*
2 tbsp
Huile*
1 tbsp
Poivre*
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, trim snap peas.
- When the pan is hot, add snap peas and 1 tbsp (2 tbsp) butter. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with pepper and half the truffle salt.
- Remove from heat and transfer to a plate.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- Thinly slice chives.
- To a large microwave-safe bowl, add mashed potatoes, 2 tbsp (1/4 cup) milk and 1 tbsp (2 tbsp) butter. Season with pepper and remaining truffle salt.
- Microwave for 3 min, uncovered, until heated through.
- When heated, stir in chives.
- Reheat the same pan (from step 1) over high.
- Meanwhile, using scissors, snip the side of the beef package and drain.
- Cut beef slices in half.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shallots and beef. Cook for 1 min, stirring often, until shallots begin to soften.
- Sprinkle cornstarch over top, then stir to coat. Cook for 2-3 min, stirring often, until beef is cooked through.** Season with pepper.
- Add broth concentrate, half the Worcestershire sauce (use all for 4 servings), half the Dijon (use all for 4 servings) and 1/2 cup (1 cup) water. Cook for 1-2 min, flipping beef to coat, until sauce reduces slightly.
- Divide chive mash and snap peas between plates.
- Top chive mash with beef.
1260
kcal
Calories
58
g
Fat
28
g
Saturated Fat
133
g
Carbohydrate
23
g
Sugar
14
g
Dietary Fiber
56
g
Protein
190
mg
Cholesterol
3210
mg
Sodium
1.5
g
Trans Fat
3000
mg
Potassium
500
mg
Calcium
8.5
mg
Iron
