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    You are in: Home / Recipes / Steak and Mushroom Baked Potato Topping Recipe
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    Steak and Mushroom Baked Potato Topping

    Steak and Mushroom Baked Potato Topping. Photo by Marsha D.

    1/1 Photo of Steak and Mushroom Baked Potato Topping

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Redneck Epicurean's Note:

    Another Tater Topping recipe from Paula Deen's "Celebrates!" cookbook. She states, "This is for people like me-meat and potato eaters!"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
    2. 2
      Remove the steak and onions from the pan. Add the butter and melt over low heat.
    3. 3
      Whisk in the flour and stir with a wooden spoon until smooth.
    4. 4
      Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
    5. 5
      Return the beef and onions to the pan. Add the mushrooms.
    6. 6
      Simmer for 30 minutes until tender.
    7. 7
      Taste, then season with the Worcestershire sauce, salt, and pepper.
    8. 8
      The topping can be refrigerated, covered, up to this point.
    9. 9
      Just before serving, reheat gently and stir in the sour cream.
    10. 10
      Do not allow the topping to boil.
    11. 11
      Keep hot in a crockpot or chafing dish over very low heat.
    12. 12
      Serve over baked potatoes.

    Ratings & Reviews:

    • on April 21, 2008

      45

      This was so very yummy. Next time I wouldn't use round steak, I would choose something a bit more tender. I added some leftover strips of red and green peppers and didn't have condensed beef broth, just used beef broth. This has excellent flavor and I know I will be asked to make this again. We ate it over baked potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2008

      55

      We LOVED this recipe! Its one of the best toppings we have ever had for a baked potato. I did make a few changes. First I halved the recipe and used 2 beef bouillon cubes to 1 cup of water and added McCormick's Montreal Steak Seasoning to the meat while cooking. I omitted the worcestershire sauce and sour cream but I have to say that this was DELICIOUS without both. This will be going into my families favorite recipe book!! Thanks so much for sharing the recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008

      45

      I made this the other night when my h and I weren't very hungry. I ate it over a baked potato and he had his on the side of the potato. Though the kids didn't taste it, we both loved it! I only had less than 1 lb. of round steak left from another recipe and tried to judge cutting the ingredients as best I could, and it still came out great. Also - I couldn't find CONDENSED beef broth anywhere, so I used regular. When my h gives it the thumbs up, I know it's a keeper. Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Steak and Mushroom Baked Potato Topping

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 338.4
     
    Calories from Fat 198
    58%
    Total Fat 22.0 g
    33%
    Saturated Fat 10.2 g
    51%
    Cholesterol 89.4 mg
    29%
    Sodium 299.7 mg
    12%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.4 g
    5%
    Protein 28.2 g
    56%

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