It may be a bit hard to tell from all the cakes I have been posting lately but in theory we are still trying to eat a bit healthier. This is a recipe we have made a couple of times now so I wanted to save it somewhere we can find it!!
This week I am sharing a recipe that is not only delicious but it includes a fair amount of vegetables too. It comes from the last edition of Diabetic Living. I do still buy this magazine, I just haven't quite been cooking out of it constantly as I have been in the past. I possibly am paying the price for that weight wise, but never mind.
Steak with Mushroom Sauce
500g lean rump steak, trimmed of fat, cut into 4 pieces
2 cloves garlic, crushed
Freshly ground black pepper
2 tspn olive oil
1 bunch broccolini, trimmed, diagonally halved
290g (2 cups) frozen peas
250g Swiss Brown mushrooms, sliced (or a selection of other mushrooms)
250ml (1 cup) salt-reduced beef stock or gluten-free stock
1 tbspn wholegrain mustard
2 tspn cornflour or gluten free cornflour
1 bunch baby carrots, trimmed, scrubbed, steamed, to serve
500g small potatoes, halved, steamed, to serve
Preheat over to 180C (fan forced). Rub steak with garlic and pepper. Heat oil in a large cast iron or stoveproof frying pan over medium-high heat. Add steak and broccolini. Cook for 2 minutes, turning steak once. Place peas around steak. Add pan to oven and cook for 5 minutes, or until steak is cooked to your liking.
Transfer meat and vegies to a platter. Cover with foil to keep warm. Add mushrooms to pan and cook over medium-high for 3 minutes or until the mushrooms are soft. Whisk stock, mustard and cornflour together. Stir into pan. Cook, stirring, until sauce comes to a simmer. Simmer for 2-3 minutes until sauce thickens.
Slice the steak. Return steak and peas to the pan. Sprinkle with pepper. Serve with the steamed carrots and potatoes
Serves 4
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