Beef and mushrooms on creamy polenta
(at time of publication)
- 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
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.
Make it gluten free: Check barbecue sauce is gluten free, and use gluten-free stock.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 6g
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