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Mushroom Ribeyes Recipe

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—Kathleen Hendrick, Alexandria, Kentucky

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Mushroom Ribeyes Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

2 beef ribeye steaks (8 ounces each)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 small onion, thinly sliced
1 cup sliced fresh mushrooms
1 envelope brown gravy mix
1/3 cup sour cream

Directions

Sprinkle steaks with seasoned salt and pepper. In a large skillet, brown steaks on both sides in oil. Transfer to an 11-in. x 7-in. baking dish.
In the same skillet, saute onion and mushrooms until tender. Spoon over steaks. Prepare gravy mix according to package directions; stir in sour cream. Pour over steaks.
Cover and bake at 350° for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 448 calories, 31 g fat (13 g saturated fat), 94 mg cholesterol, 1,341 mg sodium, 14 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Mushroom Ribeyes in Reminisce Extra February 2006, p 52

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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