Beef and mushrooms on creamy polenta
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Time to make:
$4.83 per serve
(at time of publication)
Full ingredients list:
- 4 x 125g beef steaks, trimmed (sirloin or eye fillet)
- 250g mushrooms, quartered
- 2 tablespoons BBQ sauce
- 1 cup instant polenta
- 1 teaspoon fresh thyme leaves
- 1/4 cup finely grated parmesan
- 6 cups mixed chopped vegies (frozen or fresh), steamed
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil and place over high heat. Cook steaks for 2–3 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
Step 2 Spray the pan with a little more oil. Add mushrooms and cook over high heat for 5 minutes, or until golden. Combine BBQ sauce with 4 tablespoons water and add to pan and heat through.
Step 3 Meanwhile, bring 5 cups of water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Add thyme and reduce heat to low and stir for 5 minutes, or until polenta is soft and creamy. Stir through parmesan.
Step 4 Divide polenta between plates, top with steak and mushrooms and serve with steamed vegies.
You can also make this dish with lamb or chicken.
About this recipe
First published: April 2013