Steak and Mushrooms with Parsley Mashed Potatoes

Steak and Mushrooms with Parsley Mashed Potatoes MAKES: 4 servings SERVING SIZE: 3 ounces cooked meat, 1 cup cauliflower/potato mixture, and ⅓ cup gravy CARB GRAMS PER SERVING: 31

Steak and Mushrooms with Parsley Mashed Potatoes

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  • 4

    4 ounces boneless beef top sirloin steaks, cut 1 inch thick

  • ¼

    teaspoon kosher salt

  • Nonstick cooking spray

  • cups reduced-sodium beef broth

  • 1

    clove garlic, minced

  • 2

    cups sliced fresh mushrooms

  • 4

    teaspoons cornstarch

  • 1

    recipe Parsley Mashed Potatoes


1. Sprinkle steaks with 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). 2. Meanwhile, for mushroom gravy, lightly coat a medium nonstick skillet with cooking spray. Add 1/4 cup of the broth and the garlic. Heat broth just until simmering; add mushrooms. Cook 3 minutes. 3. Stir cornstarch into the remaining 1 cup broth. Add to the mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Thinly slice steak across the grain. Serve over Parsley Mashed Potatoes. Top with gravy. 1. In a 4- to 5-quart Dutch oven cook potatoes, cauliflower, and onion in boiling water for 25 minutes or until very tender. Drain. Transfer potato mixture to a large bowl. 2. Beat with an electric mixer on medium speed until nearly smooth. Beat in butter, salt, and pepper. Stir in parsley just before serving.


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