Best Elsas Cider Beef With Smashed Cheddar Potatoes Recipes

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BEEF AND MUSHROOMS WITH SMASHED POTATOES



Beef and Mushrooms with Smashed Potatoes image

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES



Elsa's Cider Beef With Cheddar Smashed Potatoes image

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

2 tablespoons extra virgin olive oil
3 tablespoons butter
2 lbs top sirloin steaks, trimmed and cut into 2-inch cubes
salt & freshly ground black pepper
1 large onion, chopped
1 lb turnip, peeled and chopped
2 medium carrots, peeled and chopped
6 tablespoons flour
2 cups apple cider (good quality, cloudy ones are best!)
1/2 cup beef consomme
3 lbs idaho potatoes, peeled and chopped
1/2 cup milk
1/2 cup sour cream
2 cups white cheddar cheese (super aged and super sharp)
3 tablespoons chives, chopped

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

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

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