Canadian Living Comfort Food - - One-Pan Wonders -

Hands-on time: 25 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Make this en­tire meal in one Dutch oven by cook­ing each el­e­ment con­sec­u­tively. The sauce is en­hanced by the browned bits that are left in the pan af­ter cook­ing the steaks. The cous­cous takes min­utes to pre­pare, mak­ing this din­ner a go-to for time-pressed evenings.


4 beef top sir­loin grilling steak

medal­lions (each about 150 g)

pinch each salt and pep­per

2 tbsp olive oil

2 cloves gar­lic, minced

2 tsp minced peeled fresh gin­ger

¾ cup sodium-re­duced beef broth

⅓ cup orange juice

1 tsp Di­jon mus­tard

Apri­cot Cous­cous:

1½ cups sodium-re­duced beef broth

2 cups frozen broc­coli flo­rets

1 cup cous­cous

¼ cup diced dried apri­cots

¼ tsp each salt and pep­per

Steaks: Sprin­kle beef with salt and pep­per. In Dutch oven or large heavy-bot­tomed saucepan, heat half of the oil over medium heat; cook beef, turn­ing once, un­til medium-rare, 8 to 10 min­utes. Trans­fer to plate; tent with foil to keep warm.

In same pan, heat re­main­ing oil over medium heat; cook gar­lic and gin­ger, stir­ring, un­til fra­grant, about 30 sec­onds. Add broth, orange juice and mus­tard, stir­ring up browned bits; bring to boil. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til re­duced by half, about 5 min­utes. Scrape into serv­ing dish; keep warm. Driz­zle over beef be­fore serv­ing.

Apri­cot Cous­cous: In same pan, bring broth to boil. Add broc­coli; cook, stir­ring, for 1 minute. Re­move from heat; stir in cous­cous, apri­cots, salt and pep­per. Cover and let stand un­til liq­uid is ab­sorbed, about 5 min­utes. Fluff with fork; serve with steaks.

PER SERV­ING: about 465 cal, 31 g pro, 16 g to­tal fat (4 g sat. fat), 50 g carb (4 g di­etary fi­bre, 15 g sugar), 55 mg chol, 583 mg sodium, 787 mg potas­sium. % RDI: 7% cal­cium, 26% iron, 11% vit A, 102% vit C, 32% fo­late.

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