Steak and Mushroom Baked Potato Topping |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another Tater Topping recipe from Paula Deen's Celebrates! cookbook. She states, This is for people like me-meat and potato eaters! Ingredients:
1 tablespoon vegetable oil |
2 lbs top round steaks, sliced into thin strips |
1 large yellow onion, cut into thin slices |
2 tablespoons butter |
2 tablespoons flour |
1 (10 3/4 ounce) can condensed beef broth |
8 ounces fresh mushrooms, sliced |
1 teaspoon worcestershire sauce |
salt and pepper, to taste |
1 cup sour cream |
Directions:
1. In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
2. Remove the steak and onions from the pan. Add the butter and melt over low heat.
3. Whisk in the flour and stir with a wooden spoon until smooth.
4. Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
5. Return the beef and onions to the pan. Add the mushrooms.
6. Simmer for 30 minutes until tender.
7. Taste, then season with the Worcestershire sauce, salt, and pepper.
8. The topping can be refrigerated, covered, up to this point.
9. Just before serving, reheat gently and stir in the sour cream.
10. Do not allow the topping to boil.
11. Keep hot in a crockpot or chafing dish over very low heat.
12. Serve over baked potatoes.
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