Rib Eye Steaks with Mushroom Sauce and Sour Cream Mashed Potatoes


Rib Eye Steaks with Mushroom Sauce and Sour Cream Mashed Potatoes Photo
Rib Eye Steaks with Mushroom Sauce and Sour Cream Mashed Potatoes

Prep and Cook Time 24 minutes

YIELD Makes 4 servings


1‑1/3 cups instant mashed potato flakes
1/2 cup sour cream
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
4 rib eye steaks (about 6 ounces each)
1 tablespoon vegetable oil
1/2 cup dry red wine
1 can (about 4 ounces) mushrooms, drained
2 teaspoons Dijon mustard
1‑1/2 teaspoons Worcestershire sauce


  1. Prepare instant mashed potato flakes according to package directions. Stir in sour cream, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover to keep warm.
  2. Combine oregano, thyme and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl; sprinkle over steaks. Heat oil in large skillet over medium heat. Add steaks and cook 5 to 6 minutes per side for medium, or to desired degree of doneness. Remove steaks from skillet; cover to keep warm.
  3. Add wine to skillet; bring to a boil over high heat, scraping particles from bottom of skillet. Boil about 1 minute or until liquid is reduced by half.
  4. Stir mushrooms, mustard and Worcestershire sauce into skillet; heat through. Spoon sauce over steaks; serve with mashed potatoes.
For a special touch, sprinkle mashed potatoes with chopped fresh parsley.
This recipe appears in: Beef
Sodium 581 mg
Protein 42 g
Fiber 1 g
Carbohydrate 20 g
Cholesterol 97 mg
Total Fat 21 g
Calories 460
Fat 1-1/2
Meat 5
Starch 1-1/2
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