Steak and Mushroom Baked Potato Topping

READY IN: 40mins
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.

Ingredients Nutrition

Directions

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

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