Pan seared ground beefsteak simmered in a Cabernet wine and portabella mushroom sauce. Served with Homestyle Mashed Potatoes and sautéed vegetables.

What you need:

Pick up these items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of Ground Beef (Ask butcher to form into 6oz steaks.)
  • 10 oz. Portabella Cabernet Sauce
  • 16 oz. Homestyle Mashed Potatoes Gourmet Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables


  • 10-12” Non-Stick Frying Pan
  • Lid for pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200F.
  2. Heat pan over medium-high flame for 1 minute. Add 1TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the steak.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Season both sides of the steaks with seasoning.
  3. Add 1TBSP of oil to hot pan.
  4. Add steaks to hot pan.
  5. Cook steaks for 4 minutes on each side. Turning often
  6. While Steaks are cooking, heat the side dish pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 4 minutes.
  8. Carefully remove plates from oven. Portion the side dish and steaks, then cover with the remaining sauce from pan.