Beef and Veggie Smashed Potato
Beef and Veggie Smashed Potato
Rating: (1 rated)
  • 2 russet potatoes, scrubbed clean
  • 4 oz (115 g) white mushrooms, sliced
  • 1 small onion, cut into thin wedges
  • 1/2 green bell pepper, seeded and cut into strips
  • 1/4 cup (55 g) butter
  • 8 oz (225 g) thinly sliced fondue beef
  • 1/4 cup (60 ml) beef or chicken broth
  • 1 tsp (5 ml) Dijon mustard
  • 1/4 cup (25 g) mozzarella cheese, grated (or more to taste)
  • Sour cream, to taste
  • Knob of butter (optional)
  • Preparation
  • Prick the potatoes all over with a fork and place on a plate. Cook in the microwave oven for 6 to 8 minutes or until tender, turning halfway through cooking. Set aside.
  • In non-stick skillet over medium-high heat, brown the mushrooms, onion and bell pepper in half of the butter. Season with salt and pepper. Keep warm.
  • In another non-stick skillet over high heat, brown the beef in the remaining butter. Season with salt and pepper. Add to the vegetables.
  • Place the potatoes in the hot skillet that was used for cooking the beef. With a potato masher, crush the potatoes down until ¾ inch (2 cm) thick. Deglaze the skillet with the broth and mustard. Sprinkle the potatoes with the cheese. Reduce the heat to low. Cover and cook for 3 minutes or until the cheese has melted.
  • Serve the potatoes over the vegetables and beef. Garnish with sour cream and a knob of butter, if desired.
  • Description
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