| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Russet potatoes; peeled, cut in half |
| 5 |
tb |
Unsalted butter |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion; chopped |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
All purpose flour |
| 3/4 |
c |
Canned beef gravy |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
md |
Carrot; sliced |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Dried marjoram |
INSTRUCTIONS
Cook potatoes in large saucepan of boiling salted water until tender.
Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and
mash. Season to taste with salt and pepper.
Preheat oven to 350F. Melt remaining 2 tablespoons butter in heavy
large skillet over medium-high heat. Add mushrooms and saute until
tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion
and garlic to same skillet and cook over medium-high heat until beef
is brown, breaking up with spoon, about 8 minutes. Add flour and stir
2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and
marjoram. Simmer 4 minutes, stirring occasionally.
Spoon beef mixture into 8-inch square baking dish. Spoon mashed
potatoes over; smooth top. Bake until potatoes are heated through and
golden brown, about 25 minutes. Let stand 5 minutes before serving.
Serves 4.
Bon Appetit April 1994
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