Bistro Beef Steaks with Wild Mushroom Sauce

https://app.nutriversity.com/recipe/view/264/bistro-beef-steaks-with-wild-mushroom-sauce

Amt Measure Ingredient Cal Carb Pro Fat GI
1medium (2-1/2" dia)onionsonions44415126
1 - 1/4cupoyster mushroomsoyster mushrooms35.52614415
1 - 1/4cupcrimini mushroomscrimini mushrooms23.91911115
4piece wholeshiitake mushroomsshiitake mushrooms25.8217315
1poundred potatoesred potatoes403.735542689
1poundasparagusasparagus90.77040515
2tablespoonolive oilolive oil238.7002430
1 - 1/4pound95% ground beef95% ground beef771.804862520
3/4teaspoonsaltsalt00000
1/4teaspoonblack pepperblack pepper1.41000
1/2cupred table winered table wine100.6120015
1/2teaspoondried thymedried thyme1.410015
1ouncedry brown gravy mixdry brown gravy mix1046712250
1cupred table winered table wine201.1251015
Totals: 1796 Calories Balance: 36-34-30 2042.6 638 618 540 55

This recipe makes 4 steaks

You should have the entire recipe.

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Active Time: 40 minutes

Total Time: 70 minutes

Shred 1/2 of onion. Thinly slice remaining onion; set aside.

Slice mushrooms.

Boil potatoes to desired tenderness. Boil or steam asparagus to desired tenderness.

Meanwhile, combine shredded onion, ground beef, and salt in large bowl, mixing lightly but thoroughly. Lightly shape into 1/2 inch thick oval steak(s).

Sprinkle tops with salt and pepper as desired.

Heat oil in large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10-12 minutes to medium doneness (160 degrees F), until not pink in center and juices show no pink color, turning once. Remove from skillet and keep warm.

Add sliced onion, mushrooms, and about 1/3 of the wine to same skillet; cook over medium high heat 5 minutes or until vegetables are tender, stirring occasionally.

Combine gravy mix with remaining wine in small bowl, mix until smooth stir into mushroom mixture in skillet. Add about half of the thyme; simmer 1 minute or until thickened, stirring frequently.

Spoon sauce over patties, sprinkle with remaining thyme. Serve with sliced red potatoes. and asparagus spears.