Steak with Mushroom Cream Sauce
plus Roasted Potatoes & Green Beans
- Milk
Our ranch steak is so rich and gloriously meaty flavored that it could be a stand-alone dish. Still, we’re adding top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Crispy roasted potatoes and tender roasted carrots make it filling and hearty, while the creamy mushroom pan sauce spooned on top has savory complexity. Are you drooling yet? We’re pretty confident this steak dinner will more than meat your expectations.
Ingredients
10 ounce
Ranch Steak
1 unit
Beef Stock Concentrate
12 ounce
Potatoes
1 clove
Garlic
4 ounce
Button Mushrooms
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
2 unit
Scallions
12 ounce
Carrots
Not included in your delivery
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Cut broccoli into bite-size pieces or trim green beans if necessary. (Save carrots for another use.)
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side of sheet with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.
Roast potatoes for 5 minutes. Once potatoes have roasted for 5 minutes, swap in broccoli or green beans for carrots. Roast until browned and tender, 15-20 minutes for broccoli or 12-15 minutes for green beans.
• While veggies roast, heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. • Add garlic and scallion whites; cook until fragrant, 30 seconds. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup for 4). • Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory mushroom sauce, calling it delicious and reminiscent of stroganoff 🍲. Some found it a bit salty.
- Ease of prep: Several noted it was simple to make, though a few mentioned longer prep and cook times than expected.
- Suggestions: Consider tenderizing the steak before cooking. Go light on added salt, as the stock concentrate can be quite salty.
- Portions: Some felt the steak portions were small or unevenly sized, making consistent cooking challenging.
- Texture: While many enjoyed tender meat, others found the steak tough or gristly; cooking to preferred doneness was tricky.
Reviews from our home cooks
Recipe timing was inaccurate. It took me nearly 2 hours to prepare this meal. There were a lot of potatoes to cut into small 1/2" cubes. It also took twice as long to bake the potatoes and carrots. At 35 minutes, the little potato bits were only just getting soft. The suggestion on the mushroom sauce to add more salt at the end was bad. I did not add salt and found that every part of the meal asking for salt made the entire dish too salty. I also felt the entire meal was too carb heavy. We did overall like the mushroom cream sauce and my toddler discovered he likes mushrooms okay.
The cuts of beef were perfect. The carrots and potatoes were perfectly fork tender. But it's the savory mushroom sauce that makes this one of my favorite meals from Hello Fresh!
We loved this dish, even my teen who claims not to like mushrooms enjoyed it. The steak was a good quality and the sauce had a comforting stroganoff vibe to it. Looking forward to this recirculating.
This was my first Hello Fresh meal. The only comment I would make (as I become familiar with your items) is that the beef seasoning for the sauce was very salty. Next time I'd know to cut back on the amount of beef seasoning I add or dilute it more than the recipe called for.
This was a tasty meal. The cream sauce was a nice flavor, not too saucy. The carrots were delicious, we aren't huge cooked carrot fans, but these were good.
Very good!! Loved the mushroom sauce. It really elevates this dish. I think I'd prefer to serve this dish with extra sauce and mashed potatoes
So very delicious! I could probably eat this meal every day for the rest of my life and die happy. The sauce is reminiscent of the stroganoff my mother makes, so that added nostalgia was nice.
Delicious meal! The cuts of meat were perfect for our family. I like medium rare meat my husband likes it more medium well done. The flavors were awesome!
Delicious sauce, very easy to prepare but tastes restaurant quality
I was impressed with the quality of the steak for this not being a premium meal.
