Saturday, September 22, 2018

Weekend Cooking: Steak with Mushroom Sauce

We interrupt the recent cake fest on my blog to bring you something savoury!!

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

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. For more information, see the welcome post.

12 comments:

  1. Oooooh, I think I'm going to surprise Mr. BFR with this dish next week. This sounds great, and I generally like the Diabetic Living recipes, which are just generally good-for-you dishes.

    ReplyDelete
    Replies
    1. They pretty much are just good for you dishes!! I hope you enjoy it if you do try it.

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  2. That's a pretty classic recipe! The quantity of vegetables seems very large.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. There's definitely plenty of vegies

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  3. I'm all about the vegetables, but I would have to leave out the steak.. lol
    being a vegetarian

    ReplyDelete
    Replies
    1. Yeah..probably not the recipe for you Judee!

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  4. That is really savoury. Cheers from Carole's Chatter

    ReplyDelete
    Replies
    1. Especially compared to all the cakes I have been posting recently

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  5. Sounds like it's easy and healthy too!

    ReplyDelete
  6. I like the sound of this one, I am bookmarking it. thanks for sharing, I always get great ideas from fellow foodie bloggers :-)

    ReplyDelete
  7. I think this is an edifying post and it is incredibly useful and instructed. in like manner, I should need to thank you for the undertakings you have made in making this article. smart recipes

    ReplyDelete
  8. This sounds SO delicious! I love reading recipes and trying them out at home.

    ReplyDelete

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