Mushroom Ribeyes Recipe
Mushroom Ribeyes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
—Kathleen Hendrick, Alexandria, Kentucky
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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 11x7-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 thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Mushroom Ribeyes in Reminisce Extra February 2006, p 52

Nutritional Facts

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

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  • 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
  1. Sprinkle steaks with seasoned salt and pepper. In a large skillet, brown steaks on both sides in oil. Transfer to an 11x7-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 thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Mushroom Ribeyes in Reminisce Extra February 2006, p 52

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