Steak And Mushroom Baked Potato Topping Recipes

STEAK AND MUSHROOM BAKED POTATO TOPPING

Steps:

• In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
• Remove the steak and onions from the pan. Add the butter and melt over low heat.
• Whisk in the flour and stir with a wooden spoon until smooth.
• Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
• Return the beef and onions to the pan. Add the mushrooms.
• Simmer for 30 minutes until tender.
• Taste, then season with the Worcestershire sauce, salt, and pepper.
• The topping can be refrigerated, covered, up to this point.
• Just before serving, reheat gently and stir in the sour cream.
• Do not allow the topping to boil.
• Keep hot in a crockpot or chafing dish over very low heat.
• Serve over baked potatoes.

BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

STEAKHOUSE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

BACON-MUSHROOM BAKED POTATO TOPPING

Steps:

• Microwave bacon in a microwave-safe dish on high for 2 minutes.
• Drain on a paper towel.
• Add shallot to bacon fat and microwave 1 minute.
• Stir in mushrooms and butter; microwave 1 minute longer.
• Crumble bacon; stir into mushrooms.
• Spoon over a hot, split baked potato.

SHERRIED MUSHROOM BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

GARLIC STEAK WITH MUSHROOMS AND ONION-ROASTED POTATOES RECIPE - (5/5)

Steps:

• 1.Combine in medium bowl, oil, garlic, steak seasoning, and salt. Cut steak into four portions; add to garlic mixture, turning to coat (wash hands). Let stand 10 minutes. 2.Preheat large sauté pan on medium-high 2-3 minutes. Place steaks and garlic mixture in pan; cook 5 minutes (do not turn). 3.Reduce heat to medium and turn steaks; cook 6-8 more minutes or until 145°F (for medium-rare). 4.Add butter, turning steaks to coat. Remove steaks and cover to keep warm. Add mushrooms to pan and cover; cook 5-7 minutes or until tender. Serve. 1.Preheat oven to 400°F. Combine all ingredients; spread in single layer on baking sheet. Bake 10 minutes. 2.Turn potatoes; bake 10 more minutes or until tender. Serve.

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
• Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.