|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | dash | salt | 1 | dash | black pepper | 1/2 | pound | 91% Lean Ground beef | 1/2 | medium (2-1/2" dia) | Onions | 1/4 | cup | balsamic vinegar | 1 | teaspoon | Cornstarch | 2 | cups | Potatoes, mashed, dehydrated, prepared from flakes without milk, whole milk and butter add | 3/4 | cup | mushrooms, canned, drained and chopped | 1 | cup | bouillon cube chicken | 1 | can (303 x 406) | Peas, green, canned, no salt added, drained solids |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a medium pot over high heat, cover the potatoes with water and bring to a boil. | | 2 | In a
small pot over low-medium heat, cook the peas until boiling, about 10-12 minutes. | | 3 | When
the potatoes are soft, drain, and return them to the pot. Mash with a fork or potato
masher. | | 4 | Drain the cooked peas, and puree them in a blender until smooth, about 5-7
seconds on medium speed. Pour the peas over the potatoes and stir together with a fork.
Add salt and pepper. Cover with a lid to keep warm. | | 5 | In a nonstick skillet over medium
heat, cook the beef. Once the beef is fully cooked and brown throughout, drain and set
aside. In the same skillet, sauté the mushrooms and onions until soft, about 8-10 minutes.
Add the beef back into the skillet. | | 6 | Pour the chicken stock over the beef and vegetables.
Simmer over medium heat for another 10-15 minutes; let the chicken stock reduce. Once
reduced, add the balsamic vinegar and cornstarch. Reduce heat to low and continue
simmering until sauce thickens, about 15 minutes |
|
