Steak with Mushrooms and Vegetables


Besides being delicious and adding an extra special touch to beef dishes, mushrooms are high in protein, B vitamins, phosphorus, potassium and iron, which support your circulatory system.


  • 14 oz. fresh green beans (trimmed)
  • 1 dozen Brussels sprouts
  • 2 TBSP Nutrioli®
  • 2 beef steaks
  • 1½ TBSP butter
  • 1 can whole mushrooms (drained)
  • 1 sprig of rosemary
  • 2 TBSP balsamic vinegar
  • 1 cup beef stock
  • 1 tsp cornstarch
  • 1 red onion (sliced)
  • 1 pinch of sugar
    Valor nutritivo por porción

  • 492 kcal
  • 22g Fats
  • 47g Proteins
  • 32g Carbohydrates


  1. Preheat oven to 350 °F. Cook green beans in boiling, salted water for 25 minutes or until soft. After the first 15 minutes, add Brussels sprouts. Drain and rinse with cold water.
  2. Heat Nutrioli® and cook steaks for 3 minutes on each side or until browned. Remove from heat and bake for 10 minutes.
  3. Meanwhile, prepare the gravy. Add one tablespoon of butter in the skillet used to brown the steaks. Add mushrooms and rosemary and cook for 3 minutes. Add vinegar and scrape skillet with a wooden spatula. Dissolve cornstarch in a quarter-cup of water and whisk into sauce. Cook until gravy thickens, making sure there are no lumps.
  4. Melt remaining butter in a skillet and sauté onion until translucent. Add green beans and Brussels sprouts. Season with salt, pepper and sugar. Serve each steak with vegetables and gravy.



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