Ingredients for Steak And Mushroom Baked Potato Topping
- Vegetable Oil
- Top Round Steaks
- Yellow Onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Condensed Beef Broth
- Fresh Mushrooms
- 1 teaspoon Worcestershire sauce
- Salt And Pepper
- 1/2 cup sour cream
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How to Make Steak And Mushroom Baked Potato Topping
- In a large frying pan over medium-high heat, heat 1 tablespoon of olive oil. Add 1 pound of thinly sliced steak strips and 1 medium onion, chopped, and brown for 5-7 minutes, stirring occasionally.
- Remove the steak and onions from the pan and set aside.
- Add 2 tablespoons of butter to the pan and melt over low heat.
- Whisk in 2 tablespoons of all-purpose flour and stir with a wooden spoon until smooth. Cook for 1 minute.
- Gradually whisk in 1 cup of beef broth until the mixture thickens slightly, about 2 minutes.
- Return the beef and onions to the pan.
- Add 8 ounces of sliced mushrooms.
- Simmer for 30 minutes, or until the mushrooms are tender and the sauce has thickened, stirring occasionally.
- Season generously with 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
- The topping can be refrigerated, covered, up to this point.
- Just before serving, gently reheat. Stir in 1/2 cup of sour cream.
- Do not allow the topping to boil. Keep warm in a crockpot or chafing dish on low heat.
- Serve generously over your favorite baked potatoes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
51g
Carbs
2g