Steak with mushroom gravy and creamy mashed potatoes

Ingredients:

For the Steak:

4 steaks (rib, sirloin or your choice)

Salt and pepper to taste

2 tablespoons olive oil or butter

For the mushroom sauce:

2 cups mushrooms (sliced)

2 tablespoons of butter.

2 cloves of garlic (minced)

1 cup of beef broth

1⁄2 cup of heavy cream

1 teaspoon cornstarch (mix with 2 tablespoons of water for a sludge)

Salt and pepper to taste

For the mashed potatoes:

2 lbs of potatoes (peeled and cubed)

1⁄2 cup of milk

1⁄4 cup of heavy cream

4 tablespoons of unsalted butter.

Salt and pepper to taste

Instructions:

Prepare the mashed potatoes:

Boil potatoes in salted water until fork has fork (about 15-20 minutes).

Drain and mash with milk, cream, butter, salt and pepper until smooth. Stay warm.

Cook the steaks:

Seasoned salt and pepper steaks.

Heat olive oil or butter in a skillet over medium-high heat.

Cook steaks to your favorite donness (about 3-4 minutes per side for medium-rare). Remove and let it rest.

Make the mushroom sauce:

In the same pan, melt the butter and sautéed mushrooms until golden brown.

Add minced garlic and cook until fragrant.

Pour beef broth and heavy cream, slow cooker.

Stir corn slime to thicken the sauce. Season with salt and black pepper.

Ride and serve:

Plate the steaks with a generous serving of mashed potatoes.

Spoon the mushroom sauce over the steak and potatoes.

A hearty, comforting meal that is perfect for any occasion!