TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 448 calories, 31g fat (13g saturated fat), 94mg cholesterol, 1341mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 26g protein.


  1. 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.
  2. 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.
  3. 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.
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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