Saucey Steaker w/ Potatoes & Carrots

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Saucey Steaker w/ Potatoes & Carrots. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Saucey Steaker w/ Potatoes & Carrots, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saucey Steaker w/ Potatoes & Carrots delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Saucey Steaker w/ Potatoes & Carrots estimated approx 45 minutes.

To begin with this recipe, we must prepare a few components. You can cook Saucey Steaker w/ Potatoes & Carrots using 8 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Saucey Steaker w/ Potatoes & Carrots:

1. 2 Flank Steaks
2. 8 oz button mushrooms
3. 3/4 teaspoon beef Stock concentrate
4. 2 Tablespoons Sour Cream
5. 2-3 Yukon Gold Potatoes
6. 6 Reindeer Carrots🥵
7. 1 Clove garlic
8. 3 Scallions

Instructions to make to make Saucey Steaker w/ Potatoes & Carrots

1. Preheat oven to 425 - wash and dry all produce
2. Dice potatoes into 1/4-1/2 cubes. Peel and diagonally cut carrots into slices. Trim and Thinly slice mushrooms. Mine garlic. Chop Green onions departing green and white parts.
3. Toss potatoes on one side of baking sheet and carrots on the other spread out. Drizzle with olive oil and add salt and pepper. Cool for 25 min or until Golden brown and crispy.
4. While veggies roast, heat a sauce pan with olive oil and 2 tbs of butter, add in mushrooms and cook for 6 minutes until starting to slightly crisp or golden. Season with Salt and Pepper, and transfer to small bowl.
5. Pat steak dry season w/ salt and pepper. In same pan heat large drizzle of olive oil and cool steaks 4-7 min per side (or until internal temp reaches 120). Place on cutting board to let sit
6. Heat olive oil and 2 tablespoons of butter and add white scallions and garlic. Cool until fragrant. Add 1/3 cup of water and beef stock concentrate. Bring to simmer, stir in mushrooms and resting steak juice. Stir until slightly thickened. Remove from heat and season with salt and pepper, and add sour cream and mix.
7. Cut steak into slices, plate, add mushroom and sauce to top of steak. Add green onions to top of sauce. Plate potatoes and carrots.
8. 😊

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