Italian Style Meat And Potatoes Food

ITALIAN BEEF AND POTATO CASSEROLE

Steps:

• Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
• Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
• Bake at 375°F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
• Let casserole stand 10 minutes before serving.

ITALIAN-STYLE SKILLET POTATOES

Steps:

• Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.
• Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.
• Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.

ITALIAN-STYLE MEAT AND POTATOES

Steps:

• Cook first 4 ingredients in large skillet coated with cooking spray, stirring until beef crumbles and is no longer pink.
• Drain well and pat dry with paper towels. Stir together beef mixture and tomato sauce. Spoon into 13 x 9 baking dish coated with cooking spray.
• Prepare potatoes according to package directions*.
• Stir together mashed potatoes and cheese sauce. Spread over beef mixture.
• Bake at 350 for 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese melts.
• * can use left over mashed potatoes or even instant mashed potatoes prepared according to package directions.

THE BEST MEAT AND POTATOES

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.