Louise’s Stroganoff Over Baked Potatoes

My mother-in-law serves this simple, delicious stroganoff over steamed rice, but we love it on baked potatoes. It’s the perfect recipe when you have leftover steak and need a quick meal. The mix of steak, mushrooms and buttery baked russets is irresistible.

One 8-ounce can of sliced mushrooms, drained
Three 6-ounce cans of Dawn Fresh Mushroom Steak Sauce
One 0.75-ounce envelope of McCormick’s Brown Gravy Mix (not pictured below)
1/4 teaspoon garlic salt
1/8 teaspoon McCormick’s Montreal Steak Seasoning
1/8 teaspoon freshly ground black pepper
1 1/2 cups of leftover steak, sliced thin and then chopped
2 jumbo or 4 small to medium russet potatoes
butter for potatoes
salt and pepper, to taste

Scrub your potatoes, rub them with butter and salt them. Poke a few holes in the skins and wrap them tightly in aluminum foil. Bake at 400F for 2-3 hours, or until potatoes are soft and squishy when you squeeze them with a towel or potholder. If you are more comfortable microwaving baked potatoes, feel free. Just be sure not to overcook them, or they can start to turn hard or burn.

In a small to medium saucepan, combine the drained mushroom slices, all three cans of Dawn’s Mushroom Steak Sauce, the McCormick’s Brown Gravy powder and the seasonings. Dawn’s steak sauce is a little thick when it comes out of the can, but resist the temptation to add liquid! It will loosen up as it heats, and the gravy mix will thicken it back up. Cook the sauce over medium heat until it starts to bubble around the edges, stirring often. Just before serving, add steak and stir to combine. Allow the sauce to sit for a few minutes, just until the steak is warmed through. Serve immediately over buttered baked potatoes. Season with salt and pepper to taste.

Shopping Note: Dawn Fresh Mushroom Steak Sauce is found on the shelf next to canned mushrooms or by the gravy mixes. The cans are small and the labels are a boring beige, so it’s sometimes hard to find, but it’s worth it.