British-Style Beef Baked Potatoes
"Jacket" potatoes topped with tender steak strips and savory balsamic mushroom sauce - a dish even the Queen would love.
-
1 hr
10 min -
4
SERVINGS -
400
Cal -
34 g
Protein
Ingredients:
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 4 ounces shiitake mushrooms, sliced
- 4 hot baked medium russet potatoes
- 1/4 cup crumbled blue cheese
Balsamic Reduction with Wild Mushrooms
Cooking:
-
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef; remove from skillet. Add mushrooms; cook 4 to 6 minutes until mushrooms are lightly browned. Remove, keep warm with beef.
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Prepare Balsamic Reduction with Wild Mushrooms. Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through.
Balsamic Reduction with Wild Mushrooms: Bring 1/2 cup balsamic vinegar to a boil in medium saucepan. Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy). Set aside to cool. In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot. Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned. Add 4 teaspoons minced garlic; cook and stir 2 minutes. Add 1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated. Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth. Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly. Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.Cook's Tip: The Balsamic Reduction with Wild Mushrooms may be made ahead of time. Reheat in a 12-inch skillet before adding beef and mushrooms. -
Cut potatoes in half, lengthwise; open and fluff potatoes with fork. Divide beef mixture evenly among potatoes. Top with cheese.
Nutrition:
396 CALORIES
0 % *
4g SAT FAT
0 % DV **
34g PROTEIN
0 % DV
3.8 mg IRON
0 % DV
6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 396 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 79 mg Cholesterol; 231 mg Sodium; 42 g Total Carbohydrate; 4.8 g Dietary Fiber; 34 g Protein; 3.8 mg Iron; 11.2 mg NE Niacin; 1.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 6 mg Zinc; 35 mcg Selenium; 128.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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