Name:

HF Steak With Mushroom Cream Sauce

Description

Plus Roasted Potatoes & Carrots

Serves 2 or 4

Prep time 10 minutes

Cook time 40 minutes

Ingredients
10 oz Ranch Steak (20 oz for 4)
4 oz Button Mushrooms (8 oz for 4)
1 tsp Beef Stock Concentrates (2 tsp for 4)
2 TBSP Sour Cream (4 TBSP for 4)
12 oz Yukon Gold Potatoes (24 oz for 4)
12 oz Carrots (24 oz for 4)
1 Clove Garlic
2 Scallions

Instructions
1. Prep
Adjust rack to top postion (top and bottom postions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Dice potatoes into 1/2 inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces. Trim and thinkly slice mushrooms. Peel and mince or grate garlic. Trim ans thinly slice scallions, separating whites from greens.
2. Roast Veggies
Toss potatoes on one side of a baking sheet with a large drizzle of olive oil; season generously with salt and pepper.
Toss carrots on empty side with a large drizz;ee of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack).
Roast on top rack until golden brown and crspy, 20-25 minutes.
3. Cook Mushrooms
While veggies roast, heat a large drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer to a small bowl. Wipe out pan.
4. Cook Steak
Meanwhile, pat steak dry with paper towels; season generously all over with salt and pepper.
Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side.
Tunr off heat; transfer to a cutting board to rest. Wipe out pan.
5. Make Sauce
Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat.
Add garlic and scallion whites; cook until fragrant, 30 seconds.
Stir in 1/4 cup water (1/3 cup for 4) and stock concentrate.
Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes.
Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
6. Finish & Serve
Slice steak against the grain.
Divide steak, potatoes, and carrots between plates. Spoon sauce over steak. Garnish with scallion greens and serve.

Length

50

Calories

710

Servings

2

Date Created

Created By

Jade Smidt

Actions

To perform actions, please log in