Diva Tasting:STEAKS WITH MUSHROOM GRAVY, POTATO WEDGES, AND HARICOTS VERTS

Oven 350

4 (8-oz.) Idaho potatoes

1 ½ tbsp. Olive oil, divided

Cooking spray

1 tsp. Freshly ground black pepper, divided

¾ tsp. Kosher salt, divided

2 lb. lean sirloin steak Chopped

½ cup chopped red onion

1 ½ tsp. Chopped fresh rosemary

1 (8-oz.) pkg. Pre-sliced cremini mushrooms

¼ cup water

¼ cup Worcestershire sauce

1 cup unsalted beef stock (such as Swanson)

1 tbsp. All-purpose flour

1 (8 oz.) pkg. Microwave-in-bag haricots verts (French green beans)

1 ½ tsp. Unsalted butter

1 tbsp. Chopped parsley

Spray the bottom of a Dutch Oven. Rough Chop Potatoes,and place in bottom of the dutch oven with the haircots verts and mushrooms. Shake the meat in the flour and then place meat over the potatoes and beans and mushrooms. Sprinkle on the onions. Sprinkle on the herbs and spices over all. Pour in liquids and place top on the dutch oven. Cook for 2 hours until meat is fork tender.

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