
Send a Meal BlogSunday, March 16 2014
This hearty roast beef and vegetable main-dish recipe is another option for the more traditional St. Patrick's Day fare. ![]() Servings: 4
Prep Time: 25 mins
Total Time: 1 hr
ingredients
directions
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.
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
nutrition information
Per Serving: cal. (kcal) 557, Fat, total (g) 27, chol. (mg) 111, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 9, Polyunsaturated fat (g) 6, fiber (g) 7, sugar (g) 8, pro. (g) 44, vit. A (IU) 20456, vit. C (mg) 47, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 274, Cobalamin (Vit. B12) (µg) 6, sodium (mg) 1269, Potassium (mg) 2069, calcium (mg) 202, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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