Autumn Night Steak and Asparagus Baked Potatoes

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Recipe intro

Introducing the mouthwatering Autumn Night Steak and Asparagus Baked Potatoes recipe! This delightful dish combines tender steak, roasted asparagus, and fluffy baked potatoes into a hearty and satisfying meal perfect for chilly autumn evenings. The steak is seasoned to perfection, while the asparagus adds a touch of freshness. Topped with a dollop of sour cream or your favorite sauce, this recipe is sure to become a fall favorite.

Keywords: autumn, steak, asparagus, baked potatoes, recipe.

Autumn night steak and asparagus baked potatoes recipe details

Autumn night steak and asparagus baked potatoes recipe, recipe Rating: 4.8
Number of votes:128

Tender steak and asparagus morsels simmered in a velvety gravy with sour cream, and then draped over baked potatoes. This is a perfect main dish for either curling up on the couch on a cold night (only one hand required to eat!) or company dining, served atop a lettuce leaf with steamed broccoli, crusty sourdough bread and a light salad. My daughter and I think it’s a classic tummy-warmer.
Ready in: 1 hour 15 mins

Ingredients

Serves: 4

• 4 large Russet potatoes
• 2 (10.75 ounce) cans, condensed cream of chicken soup (98 percent fat-free)
• 1 cup low-fat milk
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 1/2 pounds London Broil, in bite-sized, 1/2″ thick strips
• 3/4 cup dry white wine
• 1 small yellow onion, chopped
• 2 cloves garlic, sliced thin
• 3/4 lb. asparagus, cut into bite-sized pieces
• 3/4 cup low-fat sour cream
• 2 tablespoons butter
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt
• 2 tablespoons butter

Preparation method

Prep: 15 mins | Cook: 1 hour

1. Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour.
2. Combine soup, milk, Worcestershire sauce, and mustard in large bowl and reserve at room temperature, covered.
3. Meanwhile, heat olive oil over medium-high heat in large non-stick skillet. Once very hot, sear beef pieces, in two batches, about 2 minutes for each. Reserve steak, uncovered, leaving drippings in the skillet. Reduce heat to medium and add wine, onion, garlic and asparagus, scraping bottom well to deglaze the pan. Soften vegetables for about 5 minutes, stirring occasionally.
4. Add soup mixture to skillet and, once it reaches a bubble, cook for about 10 minutes, stirring frequently. Stir in beef, sour cream, butter, pepper, and salt; heat through but do not boil.
5. Split each potato with an X cut, top each potato with 1/2 tablespoon butter, and spoon beef mixture evenly over each.Cook’s Note

You can easily substitute other vegetables for the asparagus, add heat with crushed red pepper flakes or cayenne, and/or use full-fat versions of the soup, milk and sour cream, if you choose.