Monday, January 5, 2015

Swiss Steak & Mashed Potatoes


Serves 6-8
Stew
  • 2 TBS olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 lb. stew meat
  • salt and pepper
  • 6 large carrots, peeled and cut into 1/4 inch coins
  • 4 C tomato or vegetable juice [such as V8]
  • 3/4 tsp dried thyme
  • 1 15 oz. can peas
In a large pot over medium heat, saute onions and garlic in olive oil, about 2 minutes.
Add stew meat and sprinkle with salt and pepper; brown meat completely.
Stir in carrots, vegetable juice, and thyme.
Bring to boil; cover and reduce to simmer for 1-2 hours.
Once meat is tender, stir in peas.
Taste and adjust seasonings.
Serve over mashed potatoes.

Mashed Potatoes
  • 2 lbs. Idaho potatoes
  • 3 TBS butter
  • 4 oz. cream cheese
  • 1 C whole milk
  • salt and pepper to taste
Peel potatoes and rinse.
Cut into 1-inch cubes and place in a large pot.
Cover with cold water and sprinkle salt. 
Bring to boil, then reduce to simmer; cook until tender, about 20 minutes.
Drain completely with a strainer, then place back into large pot.
Mash potatoes with butter, cream cheese, milk, salt, and pepper until desired consistency has been reached.
Cover to keep warm. Serve with stew.

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