Recipes
Seared Steaks with Mushrooms
An Original Recipe by Kitchen Kimberley
- 4 Rancher’s Choice Steaks of your choice (rib eye, porterhouse, etc.)
- 1 pkg. (1 ½ oz.) Daddy Hinkle’s Original Seasoning
Instructions
Sprinkle steaks with seasoning according to package directions. Meanwhile, begin preparation of ‘Beefed-Up’ Mushrooms. When steaks are ready to cook, prepare outdoor grill, or heat 1 tbsp. vegetable or canola oil in a grill pan, or non-stick skillet over medium-high heat. Cook steaks, turning once, about 6 minutes per side for medium. Transfer the steaks to a serving platter and cover to keep warm until ready to serve with ‘Beefed-Up’ Mushrooms.
‘Beefed-Up’ Mushrooms
- 1 t olive oil
- 16 oz. J-M Farms Sliced Fresh Mushrooms
- 1 small white onion, thinly sliced
- 2 C beef broth
- 1 T balsamic vinegar
- ¼ C Hiland Sour Cream
- ¼ C thinly sliced green onions
Instructions
In a large skillet, heat oil over medium heat. Add mushrooms and onions; sauté until nicely browned, about 10 minutes. Add all remaining ingredients; reduce heat to low, and simmer for 10 minutes or until liquid is reduced by about half. Spoon over Seared Steaks, then enjoy!
Tip: Any mushrooms will work for this recipe, but I personally like a combination of baby portabellas, and button mushrooms Look for mushrooms that are already sliced – how convenient!
Filed Under
- Beef