Chopped Steak with Caramelized Onions and Mushrooms

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter option.

Remove the ends of the two medium-sized yellow onions and take off the outer layer.

Slice the onions about 1/2 inch thick and set aside.

Cut the domestic button mushrooms in half to make bite-sized pieces and set aside.

Form the 85/15 sirloin steak into four 8-ounce patties and season one side with sea salt and cracked black pepper.

In a large frying pan over medium-high heat, add chopped bacon and cook for about 5-6 minutes until crispy. Remove and set aside.

In the rendered bacon fat, add the chopped steak patties and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same pan, add the sliced onions and mushrooms, and caramelize for 10-15 minutes until browned.

Add beef stock to the pan and bring to a boil, then let it cook down for about 5 minutes to reduce the sauce.

Add fresh thyme and season with salt and pepper. Return the seared chopped steaks to the pan and top with the cooked bacon.

Simmer on low heat for 20-25 minutes to finish cooking the chopped steaks.

In a separate large saute pan over medium-high heat, add olive oil and the drained shredded potatoes to make hash browns.

Cook the hash browns for about 20-25 minutes, flipping every 5-6 minutes until golden brown and cooked through.

Plate the dish by laying down a bed of hash browns, adding the chopped steak on top, and topping with caramelized onions and mushrooms along with a drizzle of the braising sauce.

Finish with fresh chopped thyme and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens