St. Pat’s Beef and Veggies

Ingredients

  • 1/2 c. sour cream
  • 2 T. coarse-grain brown mustard
  • 1 1/2 lb. boneless beef rib-eye steak, 1 1/4 to 1 1/2 inch thick
  • 2 T. cooking oil
  • 4 medium carrots, peeled
  • 1 large red onion, peeled, cut in wedges
  • 32 oz. reduced-sodium chicken broth
  • 1 lb. new potatoes, halve if large
  • 1 lb. packaged fresh spinach

Preparation

  1. Stir together sour cream and mustard; cover and refrigerate.
  2. Heat oven to 170 degrees F.  Heat 12-inch skillet over medium-high.
  3. Coat beef with 1 tablespoon oil; season with salt, pepper, and 1 tsp. sugar.  Brown in hot skillet 4 minutes, turning once.  Transfer to platter; set aside.
  4. Add remaining oil, carrots, and onion to skillet.  Cook and stir 5 minutes, until browned.  Add broth and potatoes; bring to boiling.  Reduce heat; cook, covered, 15 minutes, until tender.  Return beef to skillet.  Simmer, covered, 8 minutes for medium (10 minutes for medium-well).
  5. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm.  Simmer broth; add spinach.  Cook and toss with tongs 3 to 4 minutes.
  6. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables.  Divide beef and vegetables among plates.  Serve with mustard sauce. Serves 4

Recipe from Better Homes and Gardens, March 2008

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