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    Beef and Taters TV Dinner


    Source of Recipe


    Rachael Ray

    List of Ingredients




    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


 

 

 


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