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Steak with mushroom sauce

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A tasty winter warmer, delicious served with plenty of vegetables and potatoes.
Serves
2
Prep
10 minutes
Cook
15 minutes
Each 379g serving contains
KCal
262
Carbs
8.8g
Fibre
2.5g
Protein
36.6g
Fat
8.3g
Saturates
2.70g
Sugars
5.0g
Salt
0.32g
Portion Fruit & Veg
1
Ingredients
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Ingredients
1 tsp rapeseed oil
2 lean rump/sirloin steaks, each weighing about 150g
1 red onion, chopped
1 clove garlic, crushed
200g mixed mushrooms, sliced
1 heaped tsp flour
1 tbsp red wine (optional)
1 tsp Dijon mustard
150ml low-salt beef stock
  1. Heat the oil in a pan, add the steaks and brown for 1–2 minutes each side (cook rarer than you wish to serve as they'll be cooked again later). Place on a plate and cover with foil.
  2. Add the onion, garlic and mushrooms to the same pan and cook for 4–5 minutes. Add the flour and mix well, stir in the wine (if using) and mustard. Gradually add the stock and stir 1–2 minutes to thicken.
  3. Return the steaks to the pan along with any juices and coat well with the sauce. Cook for 1 minute, or if you prefer well done then cook an extra 3-4 minutes. Serve with salad.
Chefs tips
  • This works very well with venison steaks for a lower fat version, or with a chicken breast (use vegetable or chicken stock).
  • Look out for packs of mixed mushrooms, which are ideal for this dish.

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