Steak and Mushrooms with Parsley Mashed Potatoes

Steak and Mushrooms with Parsley Mashed Potatoes

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From: Diabetic Living Magazine

Tender beef steaks are grilled and served with savory mushroom gravy over mashed potatoes for a dinner your family will love.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Steak and Mushrooms
  • 4 (4 ounce) boneless beef top sirloin steaks, cut 1 inch thick
  • ¼ teaspoon kosher salt
  • Nonstick cooking spray
  • ¼ cup reduced-sodium beef broth
  • 1 clove garlic, minced
  • 2 cups sliced fresh mushrooms
  • 3 tablespoons cornstarch, plus
  • 1 teaspoon cornstarch
  • 1 cup reduced-sodium beef broth
  • Parsley Mashed Potatoes
  • 12 ounces Yukon Gold potatoes, peeled and cubed
  • 6 cups cauliflower florets
  • ½ cup chopped onion
  • 1 tablespoon butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons snipped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Sprinkle steaks with ¼ teaspoon kosher salt. For a gas or charcoal grill, grill steaks on the rack of a covered grill directly over medium heat to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145°F). Set steaks aside.
  2. Meanwhile, for mushroom gravy, lightly coat a medium nonstick skillet with cooking spray. Add ¼ cup beef broth and garlic. Heat broth just until simmering; add mushrooms. Cook 3 minutes.
  3. Stir cornstarch into 1 cup beef broth. Add to the mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
  4. To make Parsley Mashed Potatoes, place potatoes, cauliflower florets, and chopped onion in a 4- to 5-quart Dutch oven. Cover vegetables with boiling water, and simmer over low-medium heat until very tender, about 25 minutes. Drain vegetables, and transfer to a large bowl. Beat vegetables with an electric mixer on medium speed until nearly smooth. Beat in butter, ½ teaspoon kosher salt, and ground black pepper. Stir in 2 tablespoons snipped fresh parsley just before serving.
  5. To serve, thinly slice steaks across the grain, arrange over Parsley Mashed Potatoes, and top with gravy.

Nutrition information

  • Serving size: 3 ounces cooked meat, 1 cup cauliflower/potato mixture, and ⅓ cup gravy
  • Per serving: 293 calories; 8 g fat(4 g sat); 5 g fiber; 31 g carbohydrates; 27 g protein; 68 mg cholesterol; 6 g sugars; 623 mg sodium;
  • Carbohydrate Servings: 2

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