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One-Pan Beef and Vegetables

Category Main Course
Servings 4 servings
Calories 426 calories
Skill Required Medium
Duration 50 minutes

Do you want a nourishing meal that has both meat and vegetables? Try this one-pan beef and vegetable dish. Oh, and don’t worry if you don’t have all the veggies in the kitchen! You can add whichever veggies you have on hand. But the musts of this recipe are the beef, bacon, and cheese!

  • 3.5 ounces (100 grams) bacon
  • 2 tablespoons vegetable oil
  • 7 ounces (200 grams) beef tenderloin, sliced thinly
  • Salt
  • 5 mushrooms, halves
  • 1 red bell pepper, chunks
  • 2 tomatoes, medium size, chopped
  • 1/3 cup (85 grams) tomato sauce
  • 3.5 ounces (100 grams) baby carrots, frozen
  • 1 tablespoon chopped chives
  • 1 egg
  • 2 ounces (55 grams) goat cheese
  • 2 ounces (55 grams) low moisture mozzarella, shredded
  • 4-5 cherry tomatoes, halves
  • Preheat the oven to 360 degrees F/180 degrees C.
  • Cut the bacon into strips.
  • Heat the vegetable oil in a cast-iron skillet and throw the bacon pieces in it.
  • Stir and cook the bacon until it starts to turn brown on the edges.
  • Add the beef tenderloin.
  • Sprinkle some salt. Stir and cook further.
  • Add the mushrooms, red bell pepper, tomatoes, tomato sauce, baby carrots, and chives. Stir.
  • Crack the egg and add it to the skillet.
  • Crumble the goat cheese and add it to the skillet. Also add the shredded mozzarella.
  • Add the cherry tomatoes.
  • Transfer the cast-iron skillet to the oven and bake for 25 minutes.
Nutrition Per Serving
426 kcal
30 g
30 g
10 g