British-Style Beef Baked Potatoes

Name: British-Style Beef Baked Potatoes
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; shiitake mushrooms; russet (baking) potatoes; blue cheese; Balsamic Reduction with Wild Mushrooms

"Jacket" potatoes topped with tender steak strips and savory balsamic mushroom sauce - a dish even the Queen would love.

Cook Time: 1 hrs 10 mins

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
4 ounces shiitake mushrooms, sliced
4 hot baked medium russet potatoes
1/4 cup crumbled blue cheese

Balsamic Reduction with Wild Mushrooms

1 recipe Balsamic Reduction with Wild Mushrooms

Preparation

Step 1

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef; remove from skillet. Add mushrooms; cook 4 to 6 minutes until mushrooms are lightly browned. Remove, keep warm with beef.
Step 2

Prepare Balsamic Reduction with Wild Mushrooms. Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through.

Balsamic Reduction with Wild Mushrooms: Bring 1/2 cup balsamic vinegar to a boil in medium saucepan. Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy). Set aside to cool. In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot. Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned. Add 4 teaspoons minced garlic; cook and stir 2 minutes. Add 1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated. Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth. Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly. Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.

Cooking Tip: The Balsamic Reduction with Wild Mushrooms may be made ahead of time. Reheat in a 12-inch skillet before adding beef and mushrooms.
Step 3

Cut potatoes in half, lengthwise; open and fluff potatoes with fork. Divide beef mixture evenly among potatoes. Top with cheese.

Nutrition Information

396 Calories

0 %*

4g SAT FAT

0 %DV**

34g PROTEIN

0 %DV

3.8 mg IRON

0 %DV

6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 396 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 79 mg Cholesterol; 231 mg Sodium; 42 g Total Carbohydrate; 4.8 g Dietary Fiber; 34 g Protein; 3.8 mg Iron; 11.2 mg NE Niacin; 1.3 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 6 mg Zinc; 35 mcg Selenium; 128.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.