![]() ![]() ![]() Smash the potatoes, incorporating the dairy products. If using a potato smasher, add the remaining two tablespoons butter, sour cream, 1 teaspoon kosher salt and ½-teaspoon black pepper to the potatoes. Remove from heat and add the gravy to the beef and vegetable mixture. Stir in the gravy master and Worcestershire sauce. Slowly add the beef broth and cook, stirring constantly until the mixture thickens and comes to a boil. Stir to combine and cook over medium high heat, stirring constantly for about one minute, until bubbly. Melt 1 1/2 tablespoons butter in the pan and add the flour, ½-teaspoon salt and ¼-teaspoon black pepper. Transfer the beef to the bowl with the vegetables and stir in the frozen peas.ĥ. Cook stirring until meat is fragrant and completely cooked through. When the meat is about half way cooked, add the garlic, rosemary, oregano, ½-teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the remaining teaspoon of olive oil and add the ground beef, breaking apart the meat with the back of a fork and browning. Transfer the vegetables to the bowl with mushrooms.Ĥ. ![]() Cook over medium high heat until onions are tender and translucent and carrots are slightly softened. Add 1 teaspoon olive oil to the pan and stir in the onions and carrots and another quarter teaspoon of salt. Meanwhile, in a large skillet, heat one teaspoon of olive oil over medium high heat and add the mushrooms and a ¼-teaspoon of salt, stirring occasionally three-to-five minutes until the mushrooms are softened and give up their liquid. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |