Elsas Cider Beef With Cheddar Smashed Potatoes Recipes

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ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES



Elsa's Cider Beef With Cheddar Smashed Potatoes image

I saw this on Rachel Ray. she serves it with cheddar smashed potatoes. So yummy and comforting. Perfect for fall. It is lick your pot clean, yeah it is that good. I find myself digging for turnips!

Provided by Sheila the Great

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
3 tablespoons butter
2 lbs top sirloin steaks, trimmed and cut into 2-inch cubes
salt & freshly ground black pepper
1 large onion, chopped
1 lb turnip, peeled and chopped
2 medium carrots, peeled and chopped
6 tablespoons flour
2 cups apple cider (good quality, cloudy ones are best!)
1/2 cup beef consomme
3 lbs idaho potatoes, peeled and chopped
1/2 cup milk
1/2 cup sour cream
2 cups white cheddar cheese (super aged and super sharp)
3 tablespoons chives, chopped

Steps:

  • Preheat oven 375.
  • Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
  • Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
  • Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
  • Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
  • Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
  • When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.

Nutrition Facts : Calories 1594.9, Fat 96.8, SaturatedFat 45.1, Cholesterol 331.2, Sodium 939, Carbohydrate 86.5, Fiber 11.3, Sugar 10.5, Protein 93.3

ELSIE'S POTATOES



Elsie's Potatoes image

A must with turkey dinner. Can be made ahead and frozen. This has been my saving grace for many, many years!!! Recipe from Best of the Best of Bridges.

Provided by Abby Girl

Categories     Mashed Potatoes

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

5 lbs potatoes (or 9 large)
8 ounces low-fat cream cheese
1 cup fat free sour cream
2 teaspoons onion salt
1 teaspoon salt
pepper
2 tablespoons butter

Steps:

  • Cook and mash potatoes. Add all incredients, except butter and combine.
  • Put into large greased casserole. Dot with butter. Bake, covered, at 350 for 30 minutes. If making ahead, cover and chill or freeze. Thaw before baking.

Nutrition Facts : Calories 277.6, Fat 8, SaturatedFat 4.6, Cholesterol 25.2, Sodium 361.1, Carbohydrate 44.7, Fiber 5.1, Sugar 4.4, Protein 7.9

ELSA'S CIDER BEEF WITH SMASHED CHEDDAR POTATOES



ELSA'S CIDER BEEF WITH SMASHED CHEDDAR POTATOES image

Number Of Ingredients 15

2 tablespoons EVOO (extra-virgin olive oil)
3 tablespoons butter
2 pounds top sirloin, trimmed and cut into 11/2-inch cubes
Salt and black pepper
1 large onion, chopped
2 medium carrots, peeled and chopped
1 pound turnips, peeled and chopped
4 tablespoons all-purpose flour
2 cups good-quality apple cider-go dark and cloudy
1 (15-ounce) can beef stock
3 pounds Idaho potatoes, peeled and chopped
½ cup milk
½ cup sour cream
2 cups shredded sharp white Cheddar cheese
3 tablespoons chopped or snipped chives

Steps:

  • Preheat the oven to 425°F. Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the EVOO and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7 to 8 minutes total. Add the onions, carrots, and turnips, and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in the apple cider and the beef stock, bring to a boil, cover the pan, and transfer to the oven. Braise the beef for 45 minutes. Once the beef has been in the oven for about 15 minutes, place the potatoes in a large saucepot with water to cover by at least 1 to 2 inches. Bring to a boil over high heat, then reduce the heat a bit, add some salt, and cook the potatoes until tender, about 15 minutes. When the potatoes are tender, drain them and return them to the pot. Add the milk, sour cream, and cheese. Use a potato masher to smash them to your preferred consistency. Season with salt and pepper and add the chives. Cover and keep warm until the beef is done. To serve, ladle the stew into shallow serving bowls. Make a well in the center and fill with the potatoes.

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