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

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
1 hr 5 mins


Steak and Mushrooms
Parsley Mashed Potatoes


Instructions Checklist
  • Sprinkle steaks with 1/4 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 degrees F). Set steaks aside.

  • Meanwhile, for mushroom gravy, lightly coat a medium nonstick skillet with cooking spray. Add 1/4 cup beef broth and garlic. Heat broth just until simmering; add mushrooms. Cook 3 minutes.

  • 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.

  • 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, 1/2 teaspoon kosher salt, and ground black pepper. Stir in 2 tablespoons snipped fresh parsley just before serving.

  • To serve, thinly slice steaks across the grain, arrange over Parsley Mashed Potatoes, and top with gravy.

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Nutrition Facts

3 ounces cooked meat, 1 cup cauliflower/potato mixture, and 1/3 cup gravy
293 calories; protein 27g; carbohydrates 31g; dietary fiber 5g; sugars 6g; fat 8g; saturated fat 4g; cholesterol 68mg; sodium 623mg.