|I love these little 'cups' from Crate and Barrel, perfect to keep both sauces separate but equal.|
Here's what you need:
Steaks - I used New York Strip and when I make this recipe it was for only 2
A-1 Steak Sauce
1 jar (4.5 oz) of mushrooms
Prepared horseradish sauce
Onion - white, diced (about 1/2 cup)
Salt and Pepper to taste
|I was so excited I forgot to take the picture before marinating the steaks.|
Here's how to do it:
Start with the steaks. Get those babies marinaded and in the frig.
|There they are....|
Once they are ready for the grill, turn the flame to Medium, we cooked ours for 15 mins, then flipped for another 15 mins, it's best to check them with the meat thermometer, to get your most enjoyable level of doneness. Check out this website, to check out the temps.
While you are cooking those, it's time to make your toppings.
Heat a pan on the stove, add your olive oil, once the oil is hot, add 1/2 cup of white onions, brown. Next, add the mushrooms (juice and all), 1/3 cup of A-1 and 1/3 cup of worcheshire sauce.
|If you could only smell it....|
Bring to boil and then remove from heat until your steak is done.
Next, sour cream sauce. So easy.
For every 1/3 cup of sour cream, add one tablespoon of prepared horseradish sauce, mix.
|Don't be afraid to add more horseradish if you like it alittle more tangy.|
I made some twice baked potatoes (with bacon and cheddar cheese!!). Bake your potatoes until fully cooked, let them cool. Slice and remove the pulp.
|I used my cookie scoop.|
Cook some bacon (I always say that less is more) 4 to 6 slices should work.
Mash the pulps like you are making mashed potatoes, stir in 1/2 cup of sour cream, and 1/2 cup of shredded cheese, and the crumbled bacon.
Scoop back into the potatoe shells, and bake in the oven for about 25 mins, at 350 degrees.
|I used about 5 smaller potates, lots of leftovers.|
Cut the steak into bite size pieces, and heat along with the leftover mushrooms and onions in skillet, serve with the leftover sour cream sauce. Pop the potatoes back in the oven for about 15 mins, and enjoy!