Name: Steak with mushroom sauce
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 2
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

Guide to the symbols

A tasty winter warmer, delicious served with plenty of vegetables and potatoes.

Serves

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

Nutritional information explained

What makes a healthy, balanced diet?

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

Method

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.
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.
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.