I would like to share a recipe that I got from The Americas Test Kitchen show. Dinner at our house is a struggle to find something that my family will eat. This dish had 5 out of 6 trying to beat the other to the stove for seconds. Why not the 6th, He is vegetarian!
2 pounds lean ground beef or chuck
1/2 tsp baking soda
2 TBSP water
2-3 pounds of Russet potatoes
4 TBSP melted butter
1/2 cup milk
1 egg yolk
2 tsp vegetable oil
Diced red onion
2 TBSP All Purpose flour
1 1/4 cup beef broth
2 tsp Worcestershire sauce
Finely chopped carrots
2 tsp of corn starch
2 tsp water
2TBSP tomato paste
Dissolve baking soda into 2 TBSP of water and then pour over raw ground beef. Salt and pepper to taste and then stir together. Sit this to the side.
Clean, peel and chop your raw russets. Place them in a pot and cover them with 1 inch of water. Add salt(optional) cook over high to boil and then reduce to simmer. They are done when you can insert a knife and there is no resistance.
While taters cook: melt butter, mix milk and 1 egg yolk, and sit aside.
Now that taters are done. Drain the water off taters and put back on the stove on low heat. You will cook the potatoes for 1 minute to take off the extra water. Remove from heat and add butter and milk mixtures. You are now ready to mash. After you mash the taters just sit them aside.
In a skillet add vegetable oil, chopped onions, salt and pepper. Cook until golden brown. Now add tomato paste and cook for 2 minutes. Now add flour, worcestershire and broth. Continue to cook for another 2 minutes. Add carrots and now pinch pieces of ground beef and place on top of stew. Cover with lid and cook on medium low heat for 25 minutes. After 25 minutes turn the pieces of ground beef over, re-cover and cook for another 25 minutes.
Take a zip lock type bag and spoon the mashed potatoes into it. Twist it like a pastry bag and sit aside.
Now that your stew is done. In a cup mix corn starch and 2tsp water in a small bowl. Pour mixture into stew and stir together. This will help the stew to reabsorb the fats. Now transfer the stew into an oven safe dish.
Grab that zip lock of taters and snip a corner off. Now squeeze the mixture onto the stew in a circular pattern. Smooth mixture all over like you are icing a cake. Using a fork make waves on the top.
You’re almost there! Place the dish in the oven and turn it on broil. Keep on broil for 10 minutes. Remove from oven and let cool for 5-10 minutes.
This dish takes a long time to prepare and cook….but it is well worth the effort! I can’t take any credit for this recipe…I found it on Americas Test Kitchen.
Visit http://www.americastestkitchen.com for more yummy meals.