SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

St. Pat's Beef & Veggies

Makes: 4 servings
Prep 25 mins Cook 170°F 35 mins Start to Finish 1 hr
St. Pat's Beef & Veggies
  • 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

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 KitchenSalmon 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 557,
  • Fat, total (g) 27,
  • chol. (mg) 111,
  • sat. fat (g) 10,
  • carb. (g) 35,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 7,
  • sugar (g) 8,
  • pro. (g) 44,
  • vit. A (IU) 20456,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 274,
  • Cobalamin (Vit. B12) (g) 6,
  • sodium (mg) 1269,
  • Potassium (mg) 2069,
  • calcium (mg) 202,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe