St. Pat's Beef & Veggies

This hearty roast beef and vegetable main-dish recipe is another option for the more traditional St. Patrick's Day fare.

St. Pat's Beef & Veggies + enlarge image
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
25 mins
Cook:
35 mins 170°F
Start to Finish:
1 hr
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St. Pat's Beef & Veggies

Ingredients
1/2
cup sour cream
2
tablespoons coarse-grain brown mustard
1 1/2
pounds boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
2
tablespoons cooking oil
4
medium carrots, peeled
1
large red onion, peeled, cut in wedges
1
32 ounce can reduced-sodium chicken broth
1
pound new potatoes; halve if large
1
pound packaged fresh spinach

Directions

  1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.
  2. 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).
  3. 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.
  4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce. Makes 4 servings.

From the Test Kitchen

Salmon Boiled Dinner:

Substitute four 6-ounce skinless salmon fillets for the steak. Omit oil and sugar and do not brown salmon, carrots, and onion. Simply bring broth, carrots, onion, and potatoes to boiling; reduce heat and simmer, covered, 15 minutes or until just tender. Season salmon with salt and pepper; add to vegetables and simmer, covered, for 5 to 8 minutes or until just cooked through. Continue with step 4. Once spinach has been added to platter, stir 1 tablespoon of lemon juice into the simmering broth; spoon some over each portion of salmon and vegetables. Serve with mustard sauce and lemon wedges.

Nutrition Facts

(St. Pat's Beef & Veggies)
    Per serving:
  • 557 kcal cal.,
  • 27 g fat
  • (10 g sat. fat,
  • 6 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 111 mg chol.,
  • 1269 mg sodium,
  • 35 g carb.,
  • 7 g fiber,
  • 8 g sugar,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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