Beef and Noodles over Skin-On Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Slowly simmered beef broth with herbs and veggies is simmered until beef is tender, then served with egg noodles over mashed potatoes. Ingredients:
1 pound boneless beef round steak or chuck roast |
3 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
1/3 cup chopped onion |
1/3 cup chopped carrot |
1/3 cup sliced celery |
2 cloves garlic, minced |
2 (14.5 ounce) cans beef broth |
1 teaspoon dried oregano or basil |
1/4 teaspoon ground black pepper |
8 ounces frozen egg noodles |
skin-on mashed potatoes |
1 1/2 pounds russet potatoes, scrubbed and quartered |
1/2 teaspoon salt |
1/4 cup milk |
2 tablespoons butter |
1/3 cup sour cream |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Trim fat from beef. Cut beef into 3/4-inch cubes. Place flour in a resealable plastic bag. Add beef cubes and shake to coat. Heat oil over medium-high heat in a large skillet with a lid. Cook half of the beef cubes in hot oil until browned. Remove from skillet. Add remaining half of beef cubes, onion, carrot, celery, and garlic to skillet; cook until beef is brown, adding additional oil if necessary. Drain off fat. Return all meat to the skillet.
2. Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is desired tenderness.
3. Stir frozen noodles into skillet. Bring to a boil; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender, stirring occasionally. Serve over Skin-On Mashed Potatoes.
4. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
5. For Skin-On Mashed Potatoes: Place potatoes into a large pot and cover with water; stir in the 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, milk, butter, sour cream, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper in a large bowl. Mix well with an electric mixer on medium speed.
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