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09/010/2011 National TV Dinner Day Beef and Taters TV Dinner

Source of Recipe

Rachael Ray


Recipe Introduction

In 1953, C.A. Swanson & Sons introduced a new product called, “TV Dinners,” and changed the prepackaged meal industry forever. The Smithsonian Institute inducted the original Swanson TV Dinner tray into the Museum of American History in 1986. Today we celebrate this piece of American cultural history with TV Dinner Day! The term “TV Dinner” is now synonymous with any prepackaged, frozen meal that requires little preparation and contains an entire single-serving meal. Modern-day TV dinners can be cooked in the microwave (instead of the oven) and include gourmet recipes as well as organic and vegetarian dishes. Want to celebrate TV Dinner Day? Stop by your local supermarket and pick up some old-fashioned TV dinners for your family! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/10/2011 National TV Dinner Day Beef and Taters TV Dinner



Beef and Taters TV Dinner


• 2 large baking potatoes (about 1 1/4 pounds total)—peeled, quartered lengthwise and sliced 1/2 inch thick
• 3/4 cup heavy cream
• Salt and pepper
• 1 pound ground beef sirloin
• 1 tablespoon flour
• 2 tablespoons extra-virgin olive oil
• 2 onions, thinly sliced
• 1 cup beef broth
• 3 tablespoons steak sauce, such as A.1.
• One 10-ounce box frozen petite peas




Recipe

• In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 tablespoons cream, 1 teaspoon salt and a pinch of pepper. Set aside.

• Meanwhile, in a medium bowl, combine the ground sirloin with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Shape into 4 oval patties about 1/2 inch thick. Coat with the flour.

• In a large, heavy skillet, heat the olive oil over medium heat. Add the ground sirloin patties and cook until browned, about 2 minutes on each side for medium-rare. Transfer to a plate and cover with foil to keep warm.

• Add the onions to the skillet and cook over medium heat, stirring, until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 tablespoons cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.

• Meanwhile, cook the peas according to package directions.

• Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside