Beef and Mushrooms with Smashed Potatoes Recipe

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Beef and Mushrooms with Smashed Potatoes Recipe
Beef and Mushrooms with Smashed Potatoes Recipe photo by Taste of Home
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Beef and Mushrooms with Smashed Potatoes Recipe

Read Reviews
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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 everyone from my husband to my grandchildren just love it. —Ronna Farley, Rockville, Maryland
Recommended: Your October Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 4 servings.


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!
  • Originally published as Beef and Mushrooms with Smashed Potatoes in Simple & Delicious October/November 2017

    Nutritional Facts

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

    • 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
    1. 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.
    2. 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.
    3. 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. Yield: 4 servings.


    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!
  • Originally published as Beef and Mushrooms with Smashed Potatoes in Simple & Delicious October/November 2017

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    Reviews forBeef and Mushrooms with Smashed Potatoes

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    MY REVIEW
    curlylis85 User ID: 3166950 278005
    Reviewed 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."

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