Excellent steak dinner for the colder nights when we don’t want to go out to the grill. I have a couple of big meat eaters at my house, I try to make dishes that are creative and flavorful.
Serve with Mashed Potatoes and Raspberry Bars
Makes 2 servings
Carbs 15.0g Protein 43.7g
Ingredients
2 Ribeye steaks
1 tsp garlic (granulated)
1 tbsp Worcestershire sauce
2 tbsp extra virgin olive oil
1/2 medium onion chopped
10oz sliced portobello mushrooms
1 tsp beef soup base
1/4 cup dry sherry
2/3 cup sour cream
Directions
Cover steaks evenly with Worcestershire sauce and garlic. Refrigerate for 3o minutes or longer. In a large skillet heat olive oil. Place steaks in skillet. Place onions and mushrooms around steaks in skillet. Sear each side of steak until desired doneness. Medium rare is preferred around here. Stir around onions and mushrooms, while steaks are cooking. Remove steaks and place on a plate. Add Soup base and sherry. Deglaze pan. Add Sour cream and stir. Return steaks to sauce and coat with sauce. Plate steaks and top with additional sauce.
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