Our one pot St. Patrick's Day Dinner- I am not a huge fan of beef, but this was very tasty and quite pretty.
St. Pat's Beef and Veggies (from Better Homes and Gardens)
1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
2 Tbsp. cooking oil
4 medium carrots, peeled
1 large red onion, peeled, cut in wedges
32 oz. reduced-sodium chicken broth
1 lb. new potatoes; halve if large
1 lb. packaged fresh spinach
Directions
1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.
2. Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well).
3. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes.
4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce.
Makes 4 servings.
Pistachio Pudding Mini-Pies
Our completely Irish Dinner
Pistachio Pudding Mini-Pies
2 4-oz pkg. pistachio pudding, skim milk, mini graham cracker crusts, Cool Whip, sprinkles
make pudding according to pudding pie directions;fill crusts and chill until ready to serve. Dollop with Cool Whip and add sprinkles!
Thanks for the salad idea. I would love to eat that for lunch while the kids have PB&J!
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