Beef, Tomato and Mushroom Braise![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 2101 (501) |
Protein (g) | 50.3 |
Fat (g) | 12.2 |
Saturated (g)
|
3.1 |
Carbohydrate (g) | 45.6 |
Sugars (g)
|
9.8 |
Sodium (mg) | 629 |
Iron (mg) | 6.7 |
Zinc (mg) | 9.0 |
Vitamin B12 (ug) | 4.5 |
Vitamin D (ug) | 0 |
Selenium (ug) | 15.7 |
Cut the steaks across the grain into strips (about 1.5cm wide). Season with salt and pepper. Add oil to the beef strips, mix well.
Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish, place in oven, cook 30 - 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.