Paprika beef with mushrooms & spinach
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.