SMASHED BAKED POTATOES WITH ROAST BEEF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet.
- Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper.
- Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves.
- Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side.
Nutrition Facts : Calories 620, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 977 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES
I saw this on Rachel Ray. she serves it with cheddar smashed potatoes. So yummy and comforting. Perfect for fall. It is lick your pot clean, yeah it is that good. I find myself digging for turnips!
Provided by Sheila the Great
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375.
- Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
- Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
- Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
- Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
- Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
- When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.
Nutrition Facts : Calories 1594.9, Fat 96.8, SaturatedFat 45.1, Cholesterol 331.2, Sodium 939, Carbohydrate 86.5, Fiber 11.3, Sugar 10.5, Protein 93.3
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