Smothered Steak with Creamy Mashed Potatoes and Green Beans

introduction

This is a simple, home style meal. The steak cooks in a creamy onion sauce. You get soft mashed potatoes and crisp green beans. If you like green beans with fish, try Mediterranean cod with lemon-herb sauce and green beans for another easy side idea.

why make this recipe

Make this recipe for a quick, warm dinner. It uses few ingredients and gives full flavor. The sauce makes the steak moist and rich. For a different veggie or side idea, see balsamic roasted mushrooms with herby kale mashed potatoes.

how to make Smothered Steak with Creamy Mashed Potatoes and Green Beans

Cook the steaks, make the onion cream sauce, mash the potatoes, and steam the beans. You can use thicker or thinner sauce by adding less or more broth. The steps are quick and clear, and you can follow along like in creamy chicken and mushroom pillows with savory gravy but with steak instead of chicken.

Ingredients :

• 2 steaks (such as sirloin or ribeye)
• 1 cup beef broth
• 1 onion, sliced
• 2 tablespoons flour
• 1 cup heavy cream
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 1/2 cup milk
• 4 tablespoons butter
• 1 pound green beans, trimmed

Directions :

1. In a skillet, season the steaks with salt and pepper and sear over medium-high heat until browned on both sides. Remove and set aside.
2. In the same skillet, add onions and cook until softened. Stir in flour and cook for 1-2 minutes. Gradually add beef broth and cream, stirring until thickened. Return steaks to the skillet and simmer until cooked to your liking.
3. For the mashed potatoes, boil potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper.
4. Steam green beans until tender but crisp.
5. Serve the smothered steak alongside the creamy mashed potatoes and green beans.

how to serve Smothered Steak with Creamy Mashed Potatoes and Green Beans

Place a steak on each plate and spoon the onion cream over it. Add a big scoop of mashed potatoes and a side of green beans. Serve hot. A simple salad or crusty bread also goes well.

how to store Smothered Steak with Creamy Mashed Potatoes and Green Beans

Cool the food to room temperature. Put steak and sauce in one airtight container and potatoes in another. Store in the fridge for up to 3 days. Reheat gently on low heat or in the microwave until hot.

tips to make Smothered Steak with Creamy Mashed Potatoes and Green Beans

• Use a hot pan to get a good sear on the steaks.
• Slice the onion thin so it cooks fast and becomes soft.
• Warm the milk and butter before adding to potatoes for creamier mash.
• Do not overcook the green beans; they should stay bright and slightly crisp.

variation (if any)

• Add mushrooms to the onion sauce for more flavor.
• Use chicken breasts instead of steaks for a lighter meal.
• Swap heavy cream for half-and-half for a lighter sauce.
• Mix garlic or cheese into the mashed potatoes.

FAQs

Q: Can I use frozen green beans?
A: Yes. Thaw or steam them a little longer until hot and tender.

Q: How do I know when steak is done?
A: Use a meat thermometer or cut to check. Medium is about 145°F (63°C).

Q: Can I make this ahead?
A: Yes. Cook steak and potatoes, store separately, and reheat before serving.

Q: Can I use instant mashed potatoes?
A: Yes. Follow the package and add butter and milk for creamy taste.

Conclusion

For a similar hearty dish idea, see Delicious Salisbury Steak with Creamy Mashed Potatoes & Green …

Smothered Steak with Creamy Mashed Potatoes and Green Beans

A simple home-style meal featuring steak cooked in a creamy onion sauce served with soft mashed potatoes and crisp green beans, perfect for a quick, warm dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Steak

• 2 pieces steaks (such as sirloin or ribeye) Choose based on preference.
• 1 cup beef broth Can adjust based on desired sauce thickness.
• 1 cup heavy cream Can substitute with half-and-half for a lighter option.
• 1 medium onion, sliced Slice thin for quicker cooking.
• 2 tablespoons flour Used to thicken the sauce.
• Salt and pepper to taste For seasoning the steak.

For the Mashed Potatoes

• 4 large potatoes, peeled and chopped Yukon Gold or Russet potatoes work well.
• 1/2 cup milk Warm before adding for creamier mash.
• 4 tablespoons butter Melted into the potatoes.

For the Green Beans

• 1 pound green beans, trimmed Steam until tender but crisp.

Method

 

Cooking the Steak

1. In a skillet, season the steaks with salt and pepper and sear over medium-high heat until browned on both sides. Remove and set aside.
2. In the same skillet, add onions and cook until softened. Stir in flour and cook for 1-2 minutes.
3. Gradually add beef broth and cream, stirring until thickened.
4. Return steaks to the skillet and simmer until cooked to your liking.

Preparing the Mashed Potatoes

1. Boil potatoes in salted water until tender.
2. Drain and mash with butter, milk, salt, and pepper.

Preparing the Green Beans

1. Steam green beans until tender but crisp.

Serving the Dish

1. Place a steak on each plate and spoon the onion cream over it.
2. Add a big scoop of mashed potatoes and a side of green beans.
3. Serve hot with a simple salad or crusty bread.

Notes

Cool the food to room temperature before storing. Store steak and sauce in one airtight container and potatoes in another. Reheat gently on low heat or in the microwave until hot.