Beef Steaks in Mustard Sauce
The steaks are so tender that you wont even need a knife, and the sauce is so delicious that youll regret every drop left on the plate. You can serve numerous side dishes with the steaks in sauce; this time, we decided to go with rice.
Details
- Preparation Time: 10 minutes
- Cooking Time: 120 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 2
Ingredients
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2 piece Meat, beef, thigh
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pieces Mustard
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pieces Oil, olive
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2 piece Onion, raw
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2 pod Garlic, fresh
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pieces Parsley, fresh
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0.5 l Soup base, beef, cube
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0.5 dl Alcohol, Wine, Red
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pieces Salt, table
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pieces Rice, white, long grain
Steps
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Pound the beef steaks and coat them with mustard and olive oil. Place them in a container or bag and store in the refrigerator for a few hours (or overnight).
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Finely chop the onion, garlic, and parsley separately. Pour olive oil, preferably the one used for marinating the steaks, into a pan and heat it. Place the steaks on the hot oil and quickly sear them on both sides. Remove the steaks from the pan and cover them to keep warm.
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Sauté the onion in the oil until it becomes translucent and soft. Add the garlic and parsley, and lightly salt everything. As soon as the garlic becomes fragrant, pour in half of the warm broth, add the wine, and a tablespoon of mustard. Wait for the sauce to boil, then add the steaks back to the pan.
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Simmer on low heat until the steaks are completely tender. Add more broth as needed. Season the sauce with salt and/or ground pepper if necessary.
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Just before the steaks are ready, cook the rice.
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Serve the steaks with the sauce on plates, accompanied by a portion of cooked rice. Instead of rice, you can also serve potatoes (mashed, fried, roasted) or another side dish with the steaks in sauce.
Nutrition Information (Per 100g)
- Calories: 115.27 kcal
- Fat: 4.42 g
- Saturated Fat: 1.66 g
- Carbohydrates: 4.42 g
- Sugars: 1.47 g
- Protein: 12.15 g
- Fiber: 0.37 g