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