Beef and mushrooms with smashed potatoes is a hearty and flavorful dish that brings together rich, savory ingredients for a satisfying meal. Tender pieces of beef are seared to perfection and simmered with earthy mushrooms in a savory sauce, creating a dish that’s both comforting and full of depth.
The mushrooms add a rich, umami flavor that complements the beef beautifully, while the sauce—often made with a blend of broth, garlic, and herbs—ties everything together in a deliciously cohesive way. Paired with smashed potatoes, this dish offers a comforting contrast of textures. The potatoes, smashed and slightly rustic, soak up the flavorful sauce, making every bite deeply satisfying.
Perfect for a cozy dinner, beef and mushrooms with smashed potatoes is a comforting meal that delivers on both taste and texture. Whether you’re cooking for a special occasion or simply enjoying a quiet evening at home, this dish is sure to leave you and your guests feeling nourished and content.
Ingredients:
- For the Beef and Mushrooms:
- 1 pound beef sirloin or chuck, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (button, cremini, or your choice), sliced
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- For the Smashed Potatoes:
- 1 1/2 pounds baby potatoes or small Yukon Gold potatoes
- 2 tablespoons olive oil
- 1/4 cup milk or cream
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh chives or parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Smashed Potatoes:
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Use a potato masher or fork to lightly smash the potatoes, leaving some chunks. Add olive oil, milk or cream, and butter. Stir until well combined and creamy. Season with salt and pepper to taste. Keep warm.
- Cook the Beef and Mushrooms:
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef cubes and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-6 minutes.
- Return the beef to the skillet. Pour in the beef broth, soy sauce, Worcestershire sauce, dried thyme, and rosemary. Stir to combine.
- Bring to a simmer and cook for about 10-15 minutes, or until the beef is cooked through and the sauce has slightly reduced. If you prefer a thicker sauce, sprinkle 2 tablespoons of flour over the mixture and stir until thickened. Adjust seasoning with salt and pepper.
- Serve:
- Spoon the smashed potatoes onto plates.
- Top with the beef and mushroom mixture.
- Garnish with chopped fresh chives or parsley if desired.
Tips:
- Beef Cuts: Use a tender cut of beef like sirloin or tenderloin for quicker cooking, or a tougher cut like chuck for a more economical option that benefits from longer cooking to become tender.
- Mushrooms: Different types of mushrooms can add a variety of flavors. Try a mix of mushrooms for added depth.
- Smashed Potatoes: For extra flavor, you can add roasted garlic or shredded cheese to the smashed potatoes.
Enjoy this hearty meal with its rich beef and mushroom sauce paired with creamy smashed potatoes!
Leave a Reply