Beef and Mushroom Sauté

Diced beef simmered in its own juices with mushrooms, peppers and tomato until tender: a Turkish diner classic. A hearty, high-protein main course.

Ingredients

• 600 g diced beef
• 400 g mushrooms
• 150 g (1 medium) onion
• 100 g green pepper
• 150 g (1 large) tomato
• 20 g butter
• 20 g (1 1/2 tbsp) sunflower oil
• 8 g (1 1/2 tsp) salt
• 2 g (1 tsp) black pepper
• 1 g (1 tsp) dried thyme

Instructions

1. 1

   Quarter the mushrooms; slice the onion, cut the green pepper into rings and peel and dice the tomato.

2. 2

   Heat the sunflower oil and butter in a wide lidded pan and cook the beef over high heat for 8-10 minutes until its juices evaporate and it browns.

3. 3

   Add the onion and cook for 4-5 minutes, then add the peppers and stir for 2 minutes.

4. 4

   Add the tomato, cover and simmer over low heat for 30-35 minutes until the beef is tender, stirring occasionally.

5. 5

   Add the mushrooms, salt and pepper and cook uncovered over medium heat for 8-10 more minutes until the mushrooms are cooked and the sauce has thickened.

6. 6

   Sprinkle with the thyme, stir and serve hot.

Nutrition

Per serving