Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 473
Calories from Fat 196 (41%)
Amount Per Serving %DIV
Total Fat 21.8g 34%
Saturated Fat 9.1g 46%
Monounsaturated Fat 10.3g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 592.6mg 198%
Sodium 340.7mg 15%
Potassium 688.4mg 15%
Total Carbohydrate 4.1g 1%
Dietary Fiber 0g 0%
Sugars 2.5g
Protein 52.7g 105%

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Holiday Beef Steaks With Vegetable Saute And Hot Mustard Sauce

Recipe Description
My family loves this simple beef dinner for Christmas. We've all eaten so much turkey since Thanksgiving, the beef makes a nice departure.
Prep time
15 min
Cook time
31 min
Ready In
46 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  fat free plain yogurt
1 Teaspoon(t)  cornstarch
1/4 Cup(c)  low sodium beef broth
2 Teaspoon(t)  coarse grained mustard
1 Teaspoon(t)  horseradish
1 Teaspoon(t)  spicy mustard
1/2 Teaspoon(t)  lemon pepper
1 Pound(lb)  boneless beef top loin steaks, cut 1 inch thick
16 Ounce(oz)  frozen whole green beans
1 Cup(c)  large mushrooms, quartered
1 Tablespoon(T)  low fat margarine
1/4 Cup(c)  water


Combine the yogurt and cornstarch in a medium bowl and stir until blended. Stir in the beef broth, coarse grained mustard, horseradish and spicy mustard. Set aside. Press an equal amount of lemon pepper into the surface of the steaks. Place the steaks on a rack in a broiler pan 3 to 4 inches from the heat. Broil the steaks about 15 minutes for rare, 20 minutes for medium, turning once. Meanwhile cook the beans and mushrooms in margarine and water in a large frying pan over medium heat for 6 minutes, stirring occasionally, until the beans are tender. Cook the reserved sauce over medium low heat for 5 minutes, stirring until the sauce is slightly thickened. Serve the steaks and vegetables with the sauce.

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