Beef and mushrooms on creamy polenta

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 125g beef steaks, trimmed (sirloin or eye fillet)

4 cups (250g) mushrooms, quartered

2 tablespoons barbecue sauce

1 cup instant polenta

5 cups liquid no-added-salt chicken stock

1 teaspoon fresh thyme

¼ cup finely grated fresh parmesan

6 cups chopped frozen or fresh mixed vegetables, cooked

Instructions

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1 Spray a large frying pan with oil and place over high heat. Cook steaks for 2-3 minutes on each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with tinfoil to keep warm.

2 Spray pan with a little more oil. Add mushrooms and cook over a high heat for 5 minutes or until golden. Combine barbecue sauce with 4 tablespoons water and add to pan. Heat through.

3 Meanwhile, bring stock to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Add thyme and reduce heat to low and stir for 5 minutes or until polenta is soft and creamy. Stir through parmesan.

4 Divide polenta among plates, top with steak and mushrooms and serve with cooked veges.

Variations

Make it gluten free: Check barbecue sauce is gluten free, and use gluten-free stock.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1860 kJ

Protein 46 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 6 g

Sodium 290 mg

Calcium 160 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.