Creamy Mushroom Beef


1 tbsp olive oil

500g beef strips

30g butter

150g button mushrooms, thinly sliced

2 garlic cloves, crushed

1/3 cup dry white wine

1/4 cup beef stock

1 tbsp wholegrain mustard

1/2 cup cream

170g jar marinated, quartered artichoke hearts, drained

1/2 cup semi-dried tomatoes, drained, sliced

80g baby spinach

steamed rice, to serve


1.  In a large frying pan, heat oil on high.  Brown beef in 2 batches, for 1-2 minutes each.  Transfer to a plate.  Cover to keep warm.

2.  Melt butter in same pan on high.  Saute’ mushrooms and garlic for 1-2 minutes until mushrooms are tender.

3.  Blend in wine, stock and mustard.  Cook, stirring, for 1 minute.  Stir in cream.  Bring to boil.  Reduce heat and simmer, uncovered for 2-3 minutes until sauce thickens slightly.

4.  Return beef strips to pan with artichokes, tomatoes and spinach.  Stir until heated through.  Serve on a bed of steamed rice.

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