Skip to main content
delivery dates
cart
my login
reviews
Prepared Meals 
 

Send a Meal Blog

Sunday, March 16 2014

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
Recipe from 
Servings: 4
Prep Time: 25 mins
 
Total Time: 1 hr
 
 
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
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.
 
 
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).
 
 
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.
 
 
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.
 
 
 
Variation
  • 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 information
Per Serving: 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 (µg) 274, Cobalamin (Vit. B12) (µg) 6, sodium (mg) 1269, Potassium (mg) 2069, calcium (mg) 202, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 03:29 pm   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.