GROUND BEEF STEW OVER GARLIC MASHED POTATOES
The gang's all here, so make dinner special with ground beef simmered in a delicious sauce and then topped with everyone's favorite-garlic mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 1 g
IRISH BEEF STEW
Amazingly slow-cooked tender beef with garlic mashed potatoes - comfort food at its best, and something you'll want all year long!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 21
Steps:
- To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes. Serve immediately with garlic mashed potatoes.
GARLIC MASHED POTATOES
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
LAMPREY STEW WITH GARLIC MASHED POTATOES
Lampreys (sometimes called lamprey eels due to their similar appearance) are a deeply underappreciated fish in the Americas and a delicacy in southwestern Europe (Portugal, Spain, and France) and Asia, costing consumers there upwards of $25/pound. It is quite inexpensive here if your angler has been successful. Lamprey is not exceptionally strong in flavor, with a cooked texture something like lobster -- chewy and meatier than most fish. Courtesy of Bob Bennett, Bennett's Bar and Grill, Duluth, Minnesota.
Provided by Molly53
Categories Potato
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
- For the stew: Heat oil in a medium-size, heavy-gauge stock pot.
- Add lamprey and vegetables, then sear until vegetables are tender.
- Add the wine and reduce liquid by two-thirds.
- Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours.
- For the potatoes: Boil potatoes until soft, then drain.
- Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth.
- Keep warm until ready to serve.
- To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.
Nutrition Facts : Calories 432.6, Fat 14.6, SaturatedFat 5.7, Cholesterol 19.9, Sodium 114.9, Carbohydrate 49.8, Fiber 6.7, Sugar 5.8, Protein 5.8
GARLIC MASH POTATO BAKE
Give your guests more than just mash with this tasty bake. Comfort food has never tasted so good
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
- Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.
Nutrition Facts : Calories 322 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.28 milligram of sodium
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