Thursday, November 6, 2014

Steak & Mushroom Cream Sauce

Are you more of sides person like me?! Not sure if you're a side person? Let me you prefer gobbling up the sides over the main meat? If you answered, yes, then you too are a sides kind of person. But, in my house, as I'm sure is typical in most homes, my husband is the main meat kind of person. And this is one of those meals that combines our different preferences seamlessly. I get a giant heaping of sides, while enjoying some meat, and he can have as much meat as he likes! It's a win win, and you don't turn that type of recipe down!

  • What You'll Need
    • 1 TBSP butter
    • 1/2 a medium onion, chopped
    • 8 oz. button mushrooms or white mushrooms
    • 1 lb. steak, cut into bite-size chunks
    • 1 cup low-sodium beef stock
    • 1 TSP dried mustard
    • 1 cup sour cream
    • 1 TSP dried parsley or 1 TBSP fresh parsley
    • 1 bay leaf
    • Dash of garlic salt
    • Salt & pepper to taste

  • What You'll Do
    • Heat the butter in a skillet, and cook the chopped onions and sliced mushrooms over medium heat until they soften, about 10 minutes. Remove them from the skillet and set aside. 
    • Next add the cut steak to the skillet and fry until cooked to your liking.
    • Add half the beef stock, dried mustard, parsley, bay leaf, and dash of garlic salt. Salt and pepper to taste, don't overdo on the salt. Let the beef simmer in it, letting some of the beef stock cook off. 
    • Add the mushrooms and onion back to the skillet.
    • Stir in the sour cream and bring to a low bubble. 
    • Serve over mashed potatoes.

Serve this over my whipped mashed potatoes and steam up some broccoli! 

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