BEEF AND MASHED POTATOES RECIPE RECIPES

SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES RECIPE ...

Slow-Roasted Beef with Creamy Mashed Potatoes Recipe ... image

This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor.

Provided by MyRecipes

Yield 4 servings (serving size: about 3 ounces beef, 3/4 cup potatoes, 1/4 cup sauce, and 1/4 teaspoon thyme)

Number Of Ingredients 13

Ingredients

Beef:
6 cups Beef Stock
2 cups water
1 pound boneless chuck roast, trimmed and cut against the grain into 4 slices
2 teaspoons chopped fresh thyme, divided
¼ teaspoon salt
? teaspoon freshly ground black pepper
Potatoes:
1?½ pounds baking potatoes, peeled and cut into 1/2-inch pieces
½ cup 2% reduced-fat milk
1 tablespoon butter, softened
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400°.
To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.

Nutrition Facts : Calories 341 calories, CarbohydrateContent 39.6 g, CholesterolContent 73 mg, FatContent 8.9 g, FiberContent 2.8 g, ProteinContent 25.2 g, SaturatedFatContent 3.8 g, SodiumContent 538 mg

LAYERED BEEF AND MASHED POTATOES (CROCK POT) RECIPE - FOOD.COM

Layered Beef and Mashed Potatoes (Crock Pot) Recipe - Food.com image

Do not make this recipe...it is not good!!!Posting later to let everyone know...I wouldn't make this recipe again, I posted it on a friends recommendation. I really do not care for this recipe and do not recommend that you make it!My friend from work gave me this recipe. She has to feed a wide spread of ages; she has herself and her husband, a 17 year old, 9 year old, and an almost 3 year old. She said everyone loved this. When she got home from work, everyone had already started on it, and she only got a little tiny bit! So I knew I had to give it a try! I tried it using homemade mashed potatoes, and they sort of ran down into the meat. I think the instant potatoes would be drier and probably work better in the recipe.

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 (11 ounce) can Mexican-style corn, drained
1/4 cup onion, finely diced
1 dash pepper
1 1/4 teaspoons salt
1 1/2 cups dried mashed potato flakes
1/3 cup water
1 1/2 cups sour cream
1 1/2 cups cheddar cheese, shredded

Steps:

In a skillet, brown the hamburger and drain well. Place beef in the crockpot and add tomato sauce, corn, onion, salt and pepper. Mix well.
In a bowl, mix the potato flakes with the sour cream and water. (I used homemade mashed potatoes and added the sour cream to them!).
Spread the potato mixture over the beef.
Cover and cook on Low for 7-9 hours, depending on your crockpot. In the last hour of cooking, top with the shredded cheese.

Nutrition Facts : Calories 864.5, FatContent 58.3, SaturatedFatContent 30.3, CholesterolContent 198.1, SodiumContent 1737.4, CarbohydrateContent 37.9, FiberContent 2.2, SugarContent 3.8, ProteinContent 49

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Do not make this recipe...it is not good!!!***Posting later to let everyone know...I wouldn't make this recipe again, I posted it on a friends recommendation. I really do not care for this recipe and do not recommend that you make it!***My friend from work gave me this recipe. She has to feed a wide spread of ages; she has herself and her husband, a 17 year old, 9 year old, and an almost 3 year old. She said everyone loved this. When she got home from work, everyone had already started on it, and she only got a little tiny bit! So I knew I had to give it a try! I tried it using homemade mashed potatoes, and they sort of ran down into the meat. I think the instant potatoes would be drier and probably work better in the recipe.
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