Subj : BH&G 1875
To   : ALL
From : DAVE DRUM
Date : Sat Feb 20 2021 14:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Pat's Beef & Veggies
 Categories: Beef, Dairy, Vegetables, Poultry, Greens
      Yield: 4 Servings
 
    1/2 c  Sour cream
      2 tb Coarse-grain brown mustard
  1 1/2 lb Boneless rib-eye steak; 1
    1/2    " thick
      2 tb Cooking oil
      4 md Carrots; peeled
      1 lg Red onion; peeled, in
           - wedges
     32 oz Can  chicken broth
      1 lb New potatoes; halved if
           - large
      1 lb Packaged fresh spinach
 
  Stir together sour cream and mustard; cover and
  refrigerate. Heat oven to 170ºF/77ºC. Heat 12" 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 filets 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.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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