What You’ll Need
1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, thinly sliced
1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
2 tablespoons of Ancho Chile & Coffee Burger & Steak Seasoning
8 ounces sliced mushrooms
1 large onion, thinly sliced (about 1 cup)
1/4 cup balsamic vinegar
1 cup Italian Sauce or Marinara Italian Sauce
1/2 cup crumbled gorgonzola cheese or feta cheese
3 cups Hot mashed potatoes
8 ounces sliced mushrooms
1 large onion, thinly sliced (about 1 cup)
1/4 cup balsamic vinegar
1 cup Italian Sauce or Marinara Italian Sauce
1/2 cup crumbled gorgonzola cheese or feta cheese
3 cups Hot mashed potatoes
How to Make It
- Place a 12-inch skillet with Extravagonzo Roasted Garlic Culinary Oil over medium-high heat for 1 minute. Add the beef . Sprinkle beef with Ancho Chile & Coffee Burger & Steak Seasoning in 2 batches and cook until it’s well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
- Reduce the heat to medium. Add the mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the vinegar and cook for 2 minutes.
- Stir the sauce in the skillet and heat to a boil. Return the beef to the skillet. Top with the cheese. Cook and stir until the cheese is melted. Serve with the potatoes
