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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
Stock & Herb Mix - 7,5ml
Carrot - 240g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
Stock & Herb Mix - 15ml
Carrot - 480g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
Stock & Herb Mix - 22,5ml
Carrot - 720g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef. Serve with the fresh salad and garnish with the remaining Almonds. Go ahead, Chef!
Stock & Herb Mix - 30ml
Carrot - 960g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">Free-Range Beef Strips - 600g
Onions - 2
Smoked Paprika - 10ml
Crème Fraîche - 125ml
Balsamic Vinegar - 30ml
Green Leaves - 80g
Artichoke Halves - 100g
Radish - 80g
Almonds - 40g
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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