Recipe by Redneck Epicurean
Another Tater Topping recipe from Paula Deen's "Celebrates!" cookbook. She states, "This is for people like me-meat and potato eaters!"
Top Review by Brandyberry
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.
- 1 tablespoon vegetable oil
- 2 lbs top round steaks, sliced into thin strips
- 1 large yellow onion, cut into thin slices
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (10 3/4 ounce) can condensed beef broth
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- 1 cup sour cream
Directions See How It's Made
- 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.