Beef and Mushrooms with Smashed Potatoes

Name: Beef and Mushrooms with Smashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces; 1 pound ground beef; 1/2 pound sliced fresh mushrooms; 1 medium onion, halved and sliced; 3 tablespoons all-purpose flour; 3/4 teaspoon pepper, divided; 1/2 teaspoon salt, divided; 1 can (14-1/2 ounces) beef broth; 2 tablespoons butter, softened; 1/2 cup half-and-half cream; 1/2 cup french-fried onions

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband, my grandchildren and everyone else love it. —Ronna Farley, Rockville, Maryland

Ingredients

1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.
Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Test Kitchen Tips

If you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor.

After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor.

Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!

Nutrition Facts

1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.

Originally published as Loaded Hamburger Gravy Over Red Smashed Potatoes in Simple & Delicious October/November 2017

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allison822

Jan 14, 2018

Incredibly bland and uninteresting. I tried doctoring it with carrots and green beans, herbs and garlic powder and still it couldn't save this dish. Pass.
Joann

Jan 11, 2018

My daughter and I liked it a lot! But it seemed to be a little bland? Had to add a lot more spices, is it just me?
[email protected]

Jan 10, 2018

Could you use another choice of meat for this recipe, beef tips, etc???
curlylis85

Nov 20, 2017

This is perfect comfort food. I did cook the mushrooms separately like it says in the tips and I really recommend that.

Beef and Mushrooms with Smashed Potatoes

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