Beef Wtih Creamy Mushroom Sauce

• 1 tbsp olive oil
• 1 lb lean beef steak, cut into strips
• 2 1/2 tbsp butter
• 5.25 oz button mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 1/4 cup beef stock or water
• 1 tbsp whole grain mustard
• 1/2 cup heavy cream
• 6 oz marinated artichoke hearts, drained, quartered
• 2 oz sun-dried tomatoes, drained, sliced
• 3 oz baby spinach
• None None steamed rice, to serve

1. In a large frying pan, heat oil over high heat. Working in batches, brown beef for 1-2 mins. Set aside and cover to keep warm.
2. Add butter and saute mushrooms and garlic for 1-2 mins, or until mushrooms are tender. Add wine, stock and mustard. Cook, stirring, for 1 min. Add cream and bring to a boil. Reduce heat and simmer, uncovered, for 2-3 mins, or until sauce thickens slightly.
3. Return beef to pan along with artichokes, tomatoes and spinach. Stir until heated through. Serve on a bed of steamed rice.

olive oil, lean beef steak, butter, button mushrooms, garlic, white wine, beef stock, grain mustard, heavy cream, hearts, tomatoes, baby spinach, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/22537 (may not work)