Prep 5 mins
Cook 30 mins
I LOVE going to the Outback and ordering this side with my steak. I could eat these alone! This is a copycat recipe; one I have had saved but have yet to try. But if this recipe is a true copycat of what I have eaten at Outback, you will not be sorry!
- 297.66 g can beef broth
- 118.29 ml onion, diced
- 2 (907.18 g) cansmall whole mushrooms, like button mushrooms (plus the juice of one can or jar)
- 78.07 ml Burgundy wine
- Place beef broth in a saucepan and simmer onion for 15 minutes.
- Add mushrooms, along with juice from 1 can or jar and wine.
- Simmer another 15 minutes.
- Serve with steak.
Excellent side dish that is soo easy.Wonderful side dish.I am not a huge fan of canned mushrooms but this recipe is so packed with flavour that you will think that they are fresh. I used reduced salt beef broth. I think I may try simmering fresh tiny button mushrooms next time until tender (personal preference) but it still is great with canned.
I have made these a few times, and they are exactly like the ones at the Outback, but cost a lot less to make. I had searched for them and didn't find this exact recipe, but I think this could not be closer without going to the Outback. I am with you, I get 2 orders always with my Outback Special.
I have been making this recipe for years but my newest trick is Campbells french onion soup. So much easier then cutting the onion and I think it comes out better. I add a little water to the broth, maybe 1/3rd can and that cuts the sodium. I just use generic button mushrooms and I cannot tell the difference between Outback and mine..