Steak In Creamy Mushroom Sauce
3 tablespoons unsalted butter, divided
1 pound ribeye steak
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 ounces crimini mushrooms, sliced
Half a sweet onion thinly sliced
2 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sour cream
Slice the steak into very thin slices, about 2 inches long. Salt and pepper the steak slices.
Add 2 tablespoons of butter to a skillet on high heat and add the steak slices.
Sear the slices on high heat for 2 minutes on each side. Remove the slices to a plate.
Lower heat to medium turn the steak over and cook an additional two minutes on each side
Add one tablespoon of butter to the skillet.
Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
Stir and cook another 2-3 minutes.
Whisk in the flour, cooking the flour for 30 seconds.
Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
Cook for 5 minutes until the sauce thickens.
Stir the sour cream into the sauce and then add the steak slices. Heat for a minute or two before serving.
Creamy Mashed Potatoes
Each pound of uncooked potatoes yields about 2 cups mashed potatoes
2 pounds Yukon Gold potatoes
Coldwater, for cooking, enough to cover plus 1-inch
1 teaspoon table salt
¼to 1/2 cup heavy cream (depending on how thin you like mashed potatoes
2 tablespoons butter
Salt to taste
Scrub the potatoes well and peel. Cut potatoes into pieces of similar size. Drop the potato pieces into cold water as they’re prepped, then drain before cooking. Place the potatoes in a large pot, cover with cold water, then stir in table salt. Cover and bring to a boil on high, reduce the heat to maintain a steady low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
While the potatoes cook, in a small pan, gently heat the butter and cream together, keep warm.
Return the drained potato to the hot pot, turn the heat to medium and let the excess water cook off for a minute or two, stirring occasionally.
Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter mixture into the potatoes. Taste and adjust the salt to taste and serve immediately.
Skillet Green Beans
1 pound green beans, washed, ends removed
1 tablespoon olive oil
2 cloves garlic, peeled, smashed flat with the side of a knife
1/4 cup water stirred with 1/4 teaspoon honey
Salt & pepper to taste
Heat the skillet on medium-high and oil until shimmery.
Add garlic, sprinkle with salt. Cook 30 seconds or until lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil.
Stir in the water/honey mixture. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase heat to high. Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed.
Transfer to a serving dish. Drizzle with the syrupy liquid from the skillet.