A dinner classic with touches of indulgence! Subtly sweet carrot mash pairs perfectly with a creamy paprika sauce loaded with tender beef rump strips, crème fraîche, smoked paprika, and onion. Sided with fresh green leaves for a light finish, this dish packs a flavour punch!
Creamy Beef & Artichoke Salad
Creamy Beef & Artichoke Salad
with crème fraîche & smoked paprika
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Artichoke Halves
- Balsamic Vinegar
- Beef
- Carrot
- Creme Fraiche
- Free-Range Beef Strips
- Green Leaves
- Onion
- Onions
- Radish
- Smoked Paprika
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
GET GOING
Boil the kettle. Dilute the stock & herb mix with 480ml of boiling water and set aside. Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY UP
Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl.
SMOKY NOTES
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion until soft, 2-3 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the Beef and simmer until cooked through, 1-2 minutes. Stir in the crème fraîche until combined, 1-2 minutes. Season.
FOR THE FRESHNESS
In a salad bowl, combine the vinegar, 5ml of olive oil, seasoning, the rinsed green leaves, the sliced artichokes, the Radish rounds, and ½ the chopped Almonds.
YUM!
Plate up the Carrot mash alongside the creamy beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
GET GOING
Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY UP
Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl.
SMOKY NOTES
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the Beef and simmer until cooked through, 2-3 minutes. Stir in the crème fraîche until combined, 1-2 minutes. Season.
FOR THE FRESHNESS
In a salad bowl, combine the vinegar, 10ml of olive oil, seasoning, the rinsed green leaves, the sliced artichokes, the Radish rounds, and ½ the chopped Almonds.
YUM!
Plate up the Carrot mash alongside the creamy beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
GET GOING
Boil the kettle. Dilute the stock & herb mix with 360ml of boiling water and set aside. Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY UP
Pat the Beef strips dry with paper towel. Place a large pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl.
SMOKY NOTES
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 5-6 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the Beef and simmer until cooked through, 3-4 minutes. Stir in the crème fraîche until combined, 1-2 minutes. Season.
FOR THE FRESHNESS
In a salad bowl, combine the vinegar, 15ml of olive oil, seasoning, the rinsed green leaves, the sliced artichokes, the Radish rounds, and ½ the chopped Almonds.
YUM!
Plate up the Carrot mash alongside the creamy beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
GET GOING
Boil the kettle. Dilute the stock & herb mix with 480ml of boiling water and set aside. Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY UP
Pat the Beef strips dry with paper towel. Place a large pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl.
SMOKY NOTES
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced Onion until soft, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the Beef and simmer until cooked through, 4-5 minutes. Stir in the crème fraîche until combined, 1-2 minutes. Season.
FOR THE FRESHNESS
In a salad bowl, combine the vinegar, 20ml of olive oil, seasoning, the rinsed green leaves, the sliced artichokes, the Radish rounds, and ½ the chopped Almonds.
YUM!
Plate up the Carrot mash alongside the creamy beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Beef & Artichoke Salad?
The preparation time for Creamy Beef & Artichoke Salad with crème fraîche & smoked paprika is between 20 and 35 minutes.
What is the total time required to make Creamy Beef & Artichoke Salad with crème fraîche & smoked paprika?
The total time required to make Creamy Beef & Artichoke Salad with crème fraîche & smoked paprika is between 40 and 55 minutes.
How many servings does Creamy Beef & Artichoke Salad provide?
4 servings
What are the main ingredients in Creamy Beef & Artichoke Salad?
Almonds, Artichoke Halves, Balsamic Vinegar, Beef, Carrot, Creme Fraiche, Free-Range Beef Strips, Green Leaves, Onion, Onions, Radish, Smoked Paprika, Stock & Herb Mix
What is the nutritional information of Creamy Beef & Artichoke Salad?
Calories: 565, Carbs: 44 grams, Fat: grams, Protein: 43.5 grams, Sugar: 19.4 grams, Salt: 422 grams
How do I prepare Creamy Beef & Artichoke Salad?
GET GOING: Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. FRY UP: Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl. SMOKY NOTES: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). SO CRÈME-Y!: When the sauce has thickened, add the beef and simmer until cooked through, 2-3 minutes. Stir in the crème fraîche until combined, 1-2 minutes. Season. YUM!: Plate up the carrot mash alongside the creamy beef. Serve with the fresh salad and garnish with the remaining almonds. Go ahead, Chef! FOR THE FRESHNESS: In a salad bowl, combine the vinegar, 10ml of olive oil, seasoning, the rinsed green leaves, the sliced artichokes, the radish rounds, and ½ the chopped almonds.
What should be prepared from my kitchen to make Creamy Beef & Artichoke Salad?
Almonds, Artichoke Halves, Balsamic Vinegar, Beef, Carrot, Creme Fraiche, Free-Range Beef Strips, Green Leaves, Onion, Onions, Radish, Smoked Paprika, Stock & Herb Mix
How many calories does Creamy Beef & Artichoke Salad have?
565 calories
How much fat content does Creamy Beef & Artichoke Salad have?
grams
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