Beef with creamy mustard mushroom sauce and beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 x 110g rump or silverside eye steaks, trimmedfreshly ground pepperolive oil cooking spray250g mushrooms, halved60ml light cooking cream3 teaspoons Dijon mustardpinch of Massel chicken stock powder100g butter or green beans, trimmed100g sugar snap peas, trimmed
Season the steaks with pepper.
Spray a large non-stick pan with oil, heat over medium-high heat and cook steaks to your liking.
Remove pan from heat and spray with oil. Return to medium-high heat. Add the mushrooms and cook, stirring often, for 2-3 minutes or until tender. Add the cream, mustard and a pinch of stock powder. Cook, stirring, for 30 seconds or until smooth. Remove from the heat, season with pepper.
While the mushrooms are cooking, cook the beans and sugar snaps in a saucepan of boiling water or steamer or microwave until tender.
Serving Size: 2 serves
Number of Servings: 2
Recipe submitted by SparkPeople user JACCOOKE.
Spray a large non-stick pan with oil, heat over medium-high heat and cook steaks to your liking.
Remove pan from heat and spray with oil. Return to medium-high heat. Add the mushrooms and cook, stirring often, for 2-3 minutes or until tender. Add the cream, mustard and a pinch of stock powder. Cook, stirring, for 30 seconds or until smooth. Remove from the heat, season with pepper.
While the mushrooms are cooking, cook the beans and sugar snaps in a saucepan of boiling water or steamer or microwave until tender.
Serving Size: 2 serves
Number of Servings: 2
Recipe submitted by SparkPeople user JACCOOKE.
Nutritional Info Amount Per Serving
- Calories: 329.1
- Total Fat: 13.3 g
- Cholesterol: 82.5 mg
- Sodium: 494.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 4.4 g
- Protein: 42.8 g
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