8 serves
Ingredients
1 tbs olive oil
1 onion, finely chopped
100g diced bacon
2 garlic cloves, crushed
1 carrot, grated
2 celery sticks, finely chopped
1 kg regular beef mince
415g can tomato soup
½ cup water
800g can diced tomatoes
Method
1. Heat olive oil in a large pot over medium heat.. Add onion, bacon, garlic, carrot and celery. Cook for 8 minutes.
2. Add beef mince and stir until brown. Add tomato soup, diced tomatoes and water. Stir until combined and mixture comes to the boil. Reduce heat to low and simmer for 25 minutes until thick and rich.
Pro Points - 8 points per serve
Serves 4
Ingredients
700g Desiree potatoes, peeled, chopped
Olive oil spray
8 beef eye fillet steaks
2 garlic cloves, crushed
1 tbs no-added-salt tomato paste
125ml salt-reduced beef stock
1½ tbs worcestershire sauce
1 tbs Philadelphia Light cream for cooking
2 tbs chopped fresh continental parsley
80ml low-fat milk, warmed
2 tbs chopped fresh chives
Pinch of white pepper
Broccolini, halved crossways, steamed
Chopped fresh continental parsley, extra, to serve
Method
1. Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to the pan.
2. Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
3. Heat pan over medium heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add tomato paste and cook, stirring, for 1 minute. Add the stock and worcestershire sauce, and simmer for 2 minutes or until mixture reduces slightly. Add cream. Simmer for 1-2 minutes or until heated through. Stir in the parsley.
4. Add the milk to the potato and mash until smooth. Stir in the chives. Season with white pepper. Divide the mash, steaks and broccolini among serving plates. Pour over the sauce and top with extra parsley.
Pro Points - 8 per serve.
