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MiniMe
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Easy Beef & Veggie Dinner
1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless rib-eye steak, 1-1/4 -1-1/2 thick
2 Tbsp. vegetable oil
4 medium carrots, peeled.
1 large red onion, peeled, cut into wedges
2 cups chicken broth
1 lb new potatoes, halve if large
1 lb package fresh spinach
Stir together sour cream and mustard. Cover and refrigerate. Heat oven to 170 degrees. Heat 12 inch skillet over med-high heat. Coat beef with 1 Tbsp oil, season with salt & pepper to taste and 1 tsp sugar. Brown in skillet 4 minutes turning once. Transfer to platter, set aside.
Add remaining oil, carrots and onion to skillet. Cook & stir 5 mins. until slightly browned. Add broth and potatoes, bring to boil, reduce heat and cover. Simmer 15 minutes or until tender. Return beef to skillet, simmer, covered 8 minutes for medium (10 minutes for med-well).
Reserving broth in skillet transfer veggies & beef to oven safe platter or baking dish cover and put in oven to keep warm. Simmer broth, add spinach, cook and toss with tongs 3 - 4 minutes.
To serve, ladle broth in bowls, reserve some to drizzle over meat & veggies. Divide beef and vetables among plates. Serve with cream cheese mustard sauce.
1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless rib-eye steak, 1-1/4 -1-1/2 thick
2 Tbsp. vegetable oil
4 medium carrots, peeled.
1 large red onion, peeled, cut into wedges
2 cups chicken broth
1 lb new potatoes, halve if large
1 lb package fresh spinach
Stir together sour cream and mustard. Cover and refrigerate. Heat oven to 170 degrees. Heat 12 inch skillet over med-high heat. Coat beef with 1 Tbsp oil, season with salt & pepper to taste and 1 tsp sugar. Brown in skillet 4 minutes turning once. Transfer to platter, set aside.
Add remaining oil, carrots and onion to skillet. Cook & stir 5 mins. until slightly browned. Add broth and potatoes, bring to boil, reduce heat and cover. Simmer 15 minutes or until tender. Return beef to skillet, simmer, covered 8 minutes for medium (10 minutes for med-well).
Reserving broth in skillet transfer veggies & beef to oven safe platter or baking dish cover and put in oven to keep warm. Simmer broth, add spinach, cook and toss with tongs 3 - 4 minutes.
To serve, ladle broth in bowls, reserve some to drizzle over meat & veggies. Divide beef and vetables among plates. Serve with cream cheese mustard sauce.
