Beef, potatoes and leeks, lightly coated in a rich beer-mustard sauce, are the stars of this hearty one-pot meal. It’s perfect for celebrating St. Patrick’s Day or for any night you’re craving a comforting, flavorful dinner. Beer ranges in color from pale gold to deep amber. This recipe calls for a dark beer, which adds depth to the sauce.

Leeks look like a giant scallion with broad, dark green leaves that are tightly wrapped around each other. The quickest way to clean the leaves is to trim the root end and make 4 to 5 slits from top to bottom. Run the leaves under cold water to reach the dirt trapped between the leaf layers.

Helpful Hints:

Any type of beer can be used.

Dijon mustard can be used instead of coarse-grain mustard.

Countdown:

Prepare all ingredients.

Make dish.

SHOPPING LIST:

To buy: 3/4 pound grass-fed beef tenderloin, 3/4 pound red or yellow potatoes, 2 medium leeks, 1 bottle dark beer, 1 bottle cider vinegar, 1 jar coarse-grain mustard, 1 container cornstarch, 1 small bunch scallions,

Staples: olive oil, salt and black peppercorns

Quick Beer Sauced Steak and Potatoes

Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound grass-fed beef tenderloin cut into 1-inch pieces

3/4 pound red or yellow potatoes, with skin, cut into 1-inch pieces

2 medium leeks, cleaned and sliced (about 2 cups)

11 ounces beer

4 tablespoons cider vinegar

2 tablespoons coarse-grain mustard

2 teaspoons cornstarch

1 tablespoon water

Salt and freshly ground black pepper

2 scallions, sliced (about 1/3 cup)

Heat the oil in a nonstick skillet over high heat. Add beef and brown on all sides, about 2 minutes. Remove to a plate and set aside.

Place potatoes in a microwave safe bowl and microwave on high 3 minutes. Add the leeks and potatoes to the skillet. Saute 1 minute. Add the beer and vinegar to the skillet and cook 2 minutes. Add the mustard and stir into the ingredients. Mix cornstarch with the water and stir into the ingredients in the skillet. Return the meat to the skillet and continue to cook 1 minute. A meat thermometer should read 135 degrees for medium rare. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the scallions on top.

Yield 2 servings.

Per serving: 549 calories (26 percent from fat), 16.0 g fat (5.4 g saturated, 6.6 g monounsaturated), 84 mg cholesterol, 41.8 g protein, 50.1 g carbohydrates, 5.5 g fiber, 333 mg sodium.

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