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St. Patrick's Day 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
- 32 ounces 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.
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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.
