What are the main ingredients in Creamy Beef & Artichoke Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

Creamy Beef & Artichoke Salad

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

with crème fraîche & smoked paprika

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Stock & Herb Mix - 7,5ml
Carrot - 240g
Free-range Beef Strips - 150g
Onion - 1
Smoked Paprika - 2,5ml
Crème Fraîche - 30ml
Balsamic Vinegar - 7,5ml
Green Leaves - 20g
Artichoke Halves - 25g
Radish - 20g
Almonds - 10g

Download the Recipe

Serves 2

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!

Stock & Herb Mix - 15ml
Carrot - 480g
Free-range Beef Strips - 300g
Onion - 1
Smoked Paprika - 5ml
Crème Fraîche - 60ml
Balsamic Vinegar - 15ml
Green Leaves - 40g
Artichoke Halves - 50g
Radish - 40g
Almonds - 20g

Download the Recipe

Serves 3

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!

Stock & Herb Mix - 22,5ml
Carrot - 720g
Free-range Beef Strips - 450g
Onions - 2
Smoked Paprika - 7,5ml
Crème Fraîche - 85ml
Balsamic Vinegar - 22,5ml
Green Leaves - 60g
Artichoke Halves - 75g
Radish - 60g
Almonds - 30g

Download the Recipe

Serves 4

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!