Creamy Mushroom Steak

Mad for mushrooms? Fan of fungi? Crazy for creminis? Bonkers for buttons? If you answered “yes” to the above, this dish will treat you right. Perfectly seared steak is draped in a rich sauce that’s loaded with sliced ’shrooms, bringing all those earthy flavors that you love. On the side, there’s crispy potatoes and roasted green beans to round everything out (and to swipe up any runaway sauce).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim green beans if necessary. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and finely chop onion until you have ¼ cup (½ cup for 4 servings). Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast for 8 minutes (you’ll roast the green beans then).

Step 2

While potatoes roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Tent with foil to keep warm.

Step 3

Once potatoes have roasted 8 minutes, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast until green beans are tender and potatoes are golden brown and crispy, 10-12 minutes.

Step 4

Meanwhile, heat a drizzle of oil in pan used for steak over medium-high heat. Add mushrooms and cook, stirring, until browned and tender, 5-7 minutes. Add chopped onion and another drizzle of oil. Cook, stirring, until softened, 1-2 minutes.

Step 5

Stir stock concentrate and ¼ cup water (⅓ cup for 4 servings) into pan with mushroom mixture. Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season generously with pepper.

Step 6

Thinly slice steak against the grain. Divide steak, green beans, and potatoes between plates. Spoon mushroom sauce over steak.

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