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How To make Creamed Ground Beef Over Mashed Potatoes
1 medium onion
chopped
1 clove garlic :
minced
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk, lowfat is fine
:
4 medium potatoes -- peeled and cubed
1/4 cup milk or cream, lowfat is fine
1 tablespoon butter or margarine
Put the onions, garlic, and ground beef in a large skillet. Cook until ground beef is no longer pink. Drain excess fat, then add salt and peppers. Remove to a separate bowl.
Melt butter (or margarine) in the skillet. Add flour, salt and pepper. Cook, stirring constantly over low heat for about two minutes. Do not allow to burn. Gradually add milk, stirring constantly after each addition and allowing to boil before adding more. This results in a smooth sauce. When all milk has been added, continue to stir constantly and bring to a boil. Allow to boil for one minute or until sauce is thick, continuing to stir.
Remove from heat and stir into beef mixture.
Prepare mashed potatoes: Place potatoes in a pot with enough water to cover by about 1/2 inch. Cook until potatoes are tender. Pour off cooking water (or save for a terrific addition to breads). Add butter (or margarine) and milk (or cream). Mash to desired consistency.
Serve ground beef mixture spooned over the mashed potatoes.
This is really good with colorful vegetables like a mixture of peas, carrots, and corn. It is a wonderful, stick-to-your ribs, warm and cozy meal. If you use low-fat beef and milk, it is a healthy meal too.
Variations: Add one teaspoon of your favorite spice blend to make a new and exciting variation. I like Adobo (Mexican), or Italian, or Jamaican. You can eliminate the cayenne pepper if you don't like spicy hot foods. If you do, then please add more!
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ground beef with mashed potatoes recipe - Quick and Easy Recipes for breakfast, lunch and dinner.
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Ground Beef Stroganoff
Ready in under 30 minutes, my Ground Beef Stroganoff is flavorful, weeknight comfort food at its finest.
Thank you to the Pennsylvania Beef Council for sponsoring this video!
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1.25 lb. ground beef
1 small onion, diced
1 box white button mushrooms, sliced
2 garlic cloves, minced
salt & pepper to taste
¼ tsp. dried thyme leaves
3 Tbsp. all purpose flour
2 c. low sodium beef broth
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
½ c. sour cream
dried parsley for garnish
cooked egg noodles for serving
Preheat a large, nonstick skillet over medium high heat. Add the ground beef and break it up with a wooden spoon. Add the diced onion, minced garlic, and sliced mushrooms. Season with a pinch of salt, pepper, and the dried thyme. Cook until the ground beef is browned, the onions have softened, and the mushroom are golden. Sprinkle the flour over top and stir to coat. Cook for about a minute over medium heat. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir and bring to a simmer to thicken for a few minutes. Turn off heat and stir in the sour cream. Taste for seasoning and add more salt and pepper if necessary. Serve over cooked egg noodles and sprinkle with dried parsley as a garnish, if desired.
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