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Mushroom Ribeyes

 Mushroom Ribeyes
—Kathleen Hendrick, Alexandria, Kentucky
2 ServingsPrep/Total Time: 30 min.

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.

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Mushroom Ribeyes (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.