Justin Wilson Looking Back: Leftover Steak, Potatoes, and Mushrooom Stew

Serves 4-6 people


  • 1 1/2 cups of olive oil
  • 1 1/2 cups of shifted all-purpose flour
  • 1 cup of chopped onions
  • 1/2 cup of cold water, maybe more
  • 2 1/2 pounds of cooked boneless steak, fat removed, and cut into 1 inch squares
  • 1 pound of potatoes, peeled, cut up, boiled until tender in seasoned water to cover, and drained
  • 1/2 cup of dry light red wine (I like Chianti for this)
  • Louisiana hot sauce to taste
  • Worcestershire sauce to taste
  • 1 cup of sliced mushrooms
  • Salt to taste
  • Creole mustard to taste


Heat the olive oil in a large pot over a medium fire. Add the flour, and stirring constantly, make a dark roux.

Add the onions and cook, stirring, until clear, then stir in the water until smooth.

Add the remaining ingredients and cook covered, over a low fire for about 45 minutes, adding more water if needed.

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