Beef with creamy mustard mushroom sauce and beans
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Beef with creamy mustard mushroom sauce and beans calories by ingredient
Number of Servings: 2
Ingredients
-
2 x 110g rump or silverside eye steaks, trimmed
freshly ground pepper
olive oil cooking spray
250g mushrooms, halved
60ml light cooking cream
3 teaspoons Dijon mustard
pinch of Massel chicken stock powder
100g butter or green beans, trimmed
100g sugar snap peas, trimmed
Directions
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.