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Full Meal: Rib-Eye Steak and Savory Mushroom Sauce with cheesy mashed potato Recipe

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This recipe for Full Meal: Rib-Eye Steak and Savory Mushroom Sauce with cheesy mashed potato is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large russet potatoes
4 scallions
4 cloves garlic
8oz button mushrooms
4 8-10oz rib eye steaks, at room temp
4 tbsp sour cream
½ cup monterey jack cheese
2 tbsp beef stock concentrate paste
4 tsp vegetable oil
4 tbsp butter
2 tsp olive oil
Directions:
Directions:
Peel and dice potato into ½ inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Cook until tender when pierced with a fork, 15 min. Reserve ¼ cup potato cooking water, then drain and return potatoes to pot. Cover. Meanwhile, trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Trim and thinly slice mushrooms. Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large pan over med-high heat. Add steak and cook to desired doneness, 4-7 min per side. Remove from pan and set aside to rest. Add sour cream, cheese and 2 tbsp butter to pot with potatoes. Using a potato masher or fork, mash over med-low heat until smooth. If needed , stir in reserved potato water, a little at a time, until mixture is smooth. Season with salt and pepper. To make the sauce, heat a drizzle of olive oil in pan used to cook steak over med-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 2-4 min. Add scallion whites and garlic and cook until fragrant, about 1 min. Stir in stock concentrate and ⅓ cup water, then bring to a boil. Once boiling, reduce heat to low. Simmer until slightly thickened, 1-2 min. Turn off heat and stir in 2 tbsp butter. Season with salt and pepper. Slice steak against the grain. Divide steak and mashed potato between 4 plates. Top with steak sauce. Garnish with remaining scallion greens.
Number Of Servings:
Number Of Servings:
4

 

 

 

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