THE BEST MEAT AND POTATOES
This recipe will please not only the meat-and-potato lover in your house but will also please the cook. It comes together in just 30 minutes with minimal cleanup! We seared tender, juicy strip steaks in a hot cast-iron skillet, then made a fast pan sauce with mustard, wine and herbs. Mashed potatoes are kicked up with sour cream, horseradish and spinach for a stick-to-your-ribs side dish that's a cinch to prepare in the microwave.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
- Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
- Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
- Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
- Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
- Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.
POTATO, MEAT & VEGETABLE
This is a great recipe for the BBQ. We have enjoyed it over the years. I am not a pepper person, but this was great.
Provided by sheila
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- This is for the BBQ.
- In tin-foil wrap (you may need two pieces folded together):.
- Slice the potatoes.
- Slice the onions.
- Dice the pepper.
- Slice the kielbasa.
- Mix it all together.
- Add a few pads of butter and then add garlic powder and onion salt to your liking.
- Wrap.
- Put on the BBQ about 25 minutes on each side.
- Poke with fork to see if done.
ROASTED VEGETABLE MEATLOAF WITH MUSTARD MASHED POTATOES
Categories Beef Mustard Onion Potato Vegetable Bake Dinner Ground Beef Bell Pepper Zucchini Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
- Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
- Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
- Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
- *Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.
SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE
My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine!
Provided by amanda1432
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
- Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
- Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
- Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 27.2 g, Cholesterol 71.8 mg, Fat 18.1 g, Fiber 5 g, Protein 22.7 g, SaturatedFat 6.4 g, Sodium 566.5 mg, Sugar 4.4 g
OVEN-ROASTED POTATOES AND VEGETABLES
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
- Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g
MEAT AND POTATO SKILLET
Enjoy this hearty skillet dinner that's made with beef and vegetables - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
- Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
GROUND BEEF AU GRATIN POTATOES WITH VEGETABLES
I had leftovers from Recipe#78028,and didn't just want to heat them up and use them as the same side dish. So, I cooked up ground beef with onions,and seasonings. Added some leftover veggies and came up with what I think turned out to be a pretty good recipe. Submitted to Food.com (a.k.a. " ZAAR " )on January 3rd.2012
Provided by Chef shapeweaver
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, and lightly grease or spray a 1 1/2 quart baking dish with cooking spray.
- Add beef,onion, and seasoning to a large skillet and over medium heat, cook meat until no longer pink.
- Drain, and return meat to skillet.
- Add potatoes and vegetables to meat,stirring well to combine.
- Place mixture into prepared pan, and sprinkle with cheese.
- Bake for 30 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 243.9, Fat 13, SaturatedFat 5, Cholesterol 57.8, Sodium 252, Carbohydrate 11.8, Fiber 3.1, Sugar 0.6, Protein 19.1
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