Paprika beef with mushrooms and spinach
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Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$6.10 per serve
(at time of publication)
Full ingredients list:
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
400g can no-added-salt chopped tomatoes
2 cups broccoli florets
50g baby spinach
2 x 250g pouches microwavable brown rice
1/4 cup chopped parsley, to garnish
2 tablespoons pepitas, chopped, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Heat 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.
Step 2Toss 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.
Step 3Add mushrooms to beef with capsicum, tomatoes and 1/2 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.
Step 4Meanwhile, heat rice according to packet instructions. Top beef with parsley and pepitas; serve with rice.
Serve with a dollop of plain reduced-fat yoghurt, if desired.
About this recipe
First published: September 2016