Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, saucey steaker w/ potatoes & carrots. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Saucey Steaker w/ Potatoes & Carrots. Here's my take on steak and potatoes with spiced chimuchiri sauce. Hope you guys enjoy watching it as much as I did making it. Add salt and pepper to taste and serve hot.
Saucey Steaker w/ Potatoes & Carrots is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Saucey Steaker w/ Potatoes & Carrots is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have saucey steaker w/ potatoes & carrots using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Saucey Steaker w/ Potatoes & Carrots:
- Take 2 Flank Steaks
- Prepare 8 oz button mushrooms
- Take 3/4 teaspoon beef Stock concentrate
- Make ready 2 Tablespoons Sour Cream
- Prepare 2-3 Yukon Gold Potatoes
- Get 6 Reindeer Carrots🥵
- Take 1 Clove garlic
- Get 3 Scallions
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Instructions to make Saucey Steaker w/ Potatoes & Carrots:
- Preheat oven to 425 - wash and dry all produce
- Dice potatoes into 1/4-1/2 cubes. Peel and diagonally cut carrots into slices. Trim and Thinly slice mushrooms. Mine garlic. Chop Green onions departing green and white parts.
- Toss potatoes on one side of baking sheet and carrots on the other spread out. Drizzle with olive oil and add salt and pepper. Cool for 25 min or until Golden brown and crispy.
- While veggies roast, heat a sauce pan with olive oil and 2 tbs of butter, add in mushrooms and cook for 6 minutes until starting to slightly crisp or golden. Season with Salt and Pepper, and transfer to small bowl.
- Pat steak dry season w/ salt and pepper. In same pan heat large drizzle of olive oil and cool steaks 4-7 min per side (or until internal temp reaches 120). Place on cutting board to let sit
- Heat olive oil and 2 tablespoons of butter and add white scallions and garlic. Cool until fragrant. Add 1/3 cup of water and beef stock concentrate. Bring to simmer, stir in mushrooms and resting steak juice. Stir until slightly thickened. Remove from heat and season with salt and pepper, and add sour cream and mix.
- Cut steak into slices, plate, add mushroom and sauce to top of steak. Add green onions to top of sauce. Plate potatoes and carrots.
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