Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.
Tag Archives: potato
This is a good casual meal. It takes some effort, but not too much.
Total time: 2 hours, some down time
- 1 1/2 lbs Ground Beef
- 3 TBSP Whole Milk
- 1 TB Worcestershire sauce
- 1 clove Garlic, minced
- 1/3 cup Panko Breadcrumbs
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Paprika
- 1 TBSP Butter
- 8 oz Baby Portabella Mushrooms, sliced
- 1 med Onion, diced
- 2 cups Beef Broth
- 1 TBSP Tomato Paste
- 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
- 2 TBSP Minced Parsley
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/2 tsp Black Pepper
- 2-3 TBSP Water
- 2-3 TBSP Corn Starch
Serve with any of the following:
- Egg Noodles
- In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
- Form six separate patties, and set aside.
- Chop Mushrooms and Onions. Set aside
- Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
- Turn the pressure cooker to Saute.
- Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
- After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
- Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
- Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
- Once pressure cooking complete, allow to natural pressure release for 15 minutes.
- After pressure release, remove steaks to a plate.
- Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 3 cups heavy cream
- 1 cup whole milk
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons table salt
- 1/2 teaspoon ground black pepper
- 4 lbs russet potatoes, peeled and cut into 1/8″ thick slices
- 1 cup shredded cheddar cheese (about 4 ounces)
- Heat oven to 350F.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and sauté until soft and it begins to brown, about 4 minutes.
- Add garlic and sauté imto; fragrant, about 30 seconds.
- Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring to a simmer.
- Cover, adjusting heat to maintain light simmer. Cook until potatoes are tender.
- Remove and discard thyme and bay leaves.
- Transfer mixture to a 3 quart gratin dish and sprinkle with cheese.
- Bake until cream has thickened and is bubbling around sides and the top is golden brown (about 20 minutes). Let cool for 5 minutes before serving.
This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post, so check out the post and the original recipe.
- 5 lbs Russet potatoes
- 1 stick + 6 TBSP butter, melted
- 3/4 cup Half and Half
- 8 oz Vermont Sharp cheddar, cubed
- 1 TBSP Vegetable oil
- 2.5 lbs Sirloin tips, cut into 1 inch cubes
- 1 TBSP Butter
- 1 onion, diced
- 1 tsp garlic, minced
- 3 TBSP flour
- 2 cups red cooking win
- 1 1/2 cups Beef stock
- 2-3 sprigs Thyme
- 1 TBSP strained tomatoes
- Salt and Pepper
- Make mashed potatoes ahead of time
- Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
- Add in melted butter, stir well
- Add in Half and Half, stir well
- Salt and pepper to taste
- Set aside and allow to cool, can refrigerate if needed
To make the Cottage Pie
- Preheat the oven to 400 F, grease a 9×11 baking dish
- In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
- Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
- Stir in the Flour and mix well. Add the beef back in.
- Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
- Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
- Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
- Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.
This is a funny recipe because who doesn’t know how to make mashed potatoes? We all do, but then again every single time they turn out a little bit different and I can never remember do I use milk or cream or sour cream or didn’t that other recipe say yogurt?? Anyway, here is a recipe to make consistent, yummy mashed potatoes
- 5 lbs Russet potatoes, peeled and chopped
- 2 sticks unsalted butter, melted (maybe a little less like 1 3/4 of a stick)
- 1 cup Half and Half (3/4-1 cup will work depending on the mixture and consistency
- 4 large russet potatoes, peeled and quartered
- Garlic powder (to taste)
- 1/2 cup sour cream
- 1/2 cup beef broth
- 4 TBSP butter
- 1/2 TSP salt
- 1/2 TSP ground black pepper
- 6 slices bacon, chopped
- 2 medium onions, chopped
- Salt (to taste)
- 1 TSP sugar
- 1 lb ground beef
- 2-3 medium carrots, processed
- 2 garlic cloves, minced
- 2 TBSP tomato paste
- 1 TBSP all-purpose flour
- 1 12 ounce bottle dark beer (Guinness)
- 1/2 cup beef broth
- 1 TSP finely minced rosemary leaves
- Shredded cheddar
- Make whipped potato.
- Fry bacon in large pan. Transfer via slotted spoon to a paper towel-lined plate.
- Preheat oven to 350F.
- Sauté onion in bacon fat until soft and beginning to brown, about 10 minutes.
- Sprinkle in sugar and cook, sitting, until onions begin to carmelize, about 3 minutes.
- Stir in the beef and cook until browned.
- Add carrots and garlic until softened, about 5 minutes.
- Stir in tomato paste and flour and blend completely.
- Pour in beer and bring to a boil. Scrape up fond.
- Add broth, rosemary, bacon, salt and pepper. Bring to a boil.
- Lower heat and simmer uncovered until sauce is thickened, about 15 minutes.
- Spoon meat mixture into 2.5 quart casserole dish. Top with potato.
- Bake for 35 minutes.
- Top with cheddar. Bake for 10 minutes.
- Let rest for 10 minutes before serving.
- 1 tablespoon vegetable oil
- 3 lbs sirloin tips, cubed
- 2 tablespoons all-purpose flour
- 1 cup coarsely chopped onion
- 1 (12 fluid ounce) can or bottle dark beer
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon MSG
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 5 slices bacon
- 2 pounds russet potatoes, peeled and cut into chunks
- 2 cups thinly sliced cabbage
- 1/4 cup milk, warmed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, MSG, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- In the same pan, fry the cabbage until fragrant. Drain fat and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, MSG, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.