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Steak & Mushroom Saute with Green Beans 8-19 Recipe

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This recipe for Steak & Mushroom Saute with Green Beans 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Steak & Mushroom Sauté:
2 tbsp olive oil
½ yellow onion, sliced (½ cup)
1½ lbs beef sirloin steak (remove fat, slice against the grain, 1" slices)
½ tsp kosher salt
⅛ tsp cayenne pepper
¾ cup low sodium chicken or vegetable broth
1 tsp Dijon mustard
4 Portobello mushroom caps, diced
Kosher salt and black pepper to taste
1 tbsp parsley, finely chopped

Green Beans:
1 lb green beans, trimmed (3 cups)
1 tbsp olive oil
Dash of salt and pepper

Directions:
Directions:
1. Heat olive oil in a large skillet over high heat. Add onions and sauté until translucent, about 4 minutes. Add steak and cook through. Stir in salt & cayenne pepper.
2. Add in broth and bring to a boil. Reduce heat and stir in Dijon mustard. Add mushrooms and stir until softened, 3-4 minutes. Remove from heat and season with salt and pepper.
3. Garnish with parsley and serve with green beans.

Green Beans:
1. Heat a large non-stick skillet over medium-high heat and add oil and green beans.
2. Cook 5-6 minutes until tender and golden brown; season with salt and pepper.

(new, paleo)

 

 

 

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