Quick Beef and Mushroom Skillet with Creamy Polenta
A robust and savory skillet meal featuring tender beef and earthy mushrooms in a rich tomato-based sauce, served alongside creamy, dairy-free polenta for a hearty and satisfying dinner.
Ingredients
- Beef150 g
- Beef broth125 ml
- Carrots40 g
- Onion40 g
- Garlic8 g
- Tomato paste20 g
- Olive oil15 ml
- Salt1.5 g
- Black pepper0.5 g
- Mushrooms100 g
- Polenta40 g
- Water300 ml
- Fresh parsley3 g
- Bay leaf0.5 g
Instructions
- 1Step 1
Dice the beef into 2 cm cubes (3 minutes). Chop the onion and garlic, slice the mushrooms, and dice the carrots (4 minutes).
- 2Step 2
Heat 15 ml of olive oil in a large skillet over medium-high heat (1 minute). Add the beef and sear for 4 minutes until browned on all sides. Remove beef and set aside (4 minutes).
- 3Step 3
Reduce heat to medium. Add the remaining 15 ml of olive oil, then add the onion, carrots, and garlic to the skillet. Sauté for 4 minutes until softened (4 minutes).
- 4Step 4
Stir in the tomato paste and cook for 1 minute. Return the beef to the skillet, add the mushrooms, beef broth, bay leaf, salt, and pepper. Bring to a simmer (2 minutes).
- 5Step 5
While the skillet simmers, prepare the polenta: Bring 600 ml of water to a boil in a medium saucepan. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 10-12 minutes until thick and creamy (12 minutes).
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