A hearty meal with a green twist.
Ingredients (serves 4)
- 2 tbsp Oil
- 1 Onion, diced
- 2 tsp Garlic, minced
- 200 grams Mushrooms, sliced
- 250 grams Beef strips
- 375 ml Light evaporated milk
- 2 heaped tbsp Dijon mustard
- 1 tsp Mustard powder
- 1 heaped tbsp Cornflour
- 1 cup Green beans
Method
- Heat 1 tbsp oil in pan. Cook onion and garlic until onion is soft and translucent. Add mushrooms and cook until brown. Remove mixture and set aside.
- Heat remaining oil. Fry beef strips, may need to do in batches to avoid stewing. Once meat is cooked, return mushroom and onion mixture to pan.
- Combine milk, mustard, mustard powder and corn flour together in a large bowl or jug. Add to meat mixture, with the green beans and mix until sauce is not sticking to the side of the pan. Heat the sauce on low until it starts to thicken. Do not boil, as the sauce can split.
- As the sauce thickens, remove from heat and stand for 5 minutes to thicken completely. Serve with rice, pasta or mashed potato.
Notes
Instead of beans you could use snow peas, broccoli florets or peas. This recipe can be frozen however, defrost in the fridge and heat on low as the sauce can split if heated to quickly.
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