Pa­prika beef with mush­rooms & spinach

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve Hands-on time 15 min Cook­ing time 20 min Suit­able to freeze

gluten free di­a­betes friendly $6.10 1 ta­ble­spoon olive oil 250g but­ton mush­rooms, halved 2 gar­lic cloves, crushed 1 tea­spoon whole­grain mus­tard 500g lean rump or porter­house steak, fat trimmed, cubed 1 ta­ble­spoon smoked pa­prika 1 large red cap­sicum, cubed 1 x 400g can no-added-salt chopped toma­toes 2 cups broc­coli flo­rets 50g baby spinach 2 x 250g pouches mi­crowav­able brown rice ¼ cup chopped pars­ley, to gar­nish 2 ta­ble­spoons pepi­tas, chopped, to gar­nish 1 Heat oil in a non-stick fry­ing pan. Cook mush­rooms, stir­ring oc­ca­sion­ally, for 5 min­utes, or un­til golden. Add gar­lic and mus­tard. Cook for 30 sec­onds. Re­move from pan. Set aside. 2 Toss beef in pa­prika to coat well. Re­heat same fry­ing pan over high heat and spray with oil. Brown the beef, in batches, for 2–3 min­utes. 3 Add mush­rooms to beef with cap­sicum, toma­toes and ½ cup of wa­ter. Bring to the boil. Cook for 5 min­utes, un­cov­ered, un­til sauce thick­ens slightly. Add broc­coli, sim­mer for 2 min­utes. Re­move from heat and stir through spinach. 4 Mean­while, heat rice ac­cord­ing to packet in­struc­tions. Top beef with pars­ley and pepi­tas; serve with rice. Note Serve with a dol­lop of plain re­duced-fat yo­ghurt, if de­sired.

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