Fall is here and comfort foods are perfect for dinner. This meal is high on the list of favorites in my family. Years ago, I got the idea of combining potatoes with greens for more nutrition and who would have thought the children loved mashed potatoes prepared this way.
Tip: set aside one cup of the diced cooked potatoes and one cup of the roasted carrots to use in a beef pot pie later in the week. There is plenty of braised steak for leftovers.
- 2 pounds sirloin or round steak
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- Olive oil
- 2 cups beef broth
- 1 large or 2 medium onions, sliced
- 1 small garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 cup sliced mushrooms
Combine the flour, salt, pepper and Italian seasoning in a shallow bowl.
Cut the steak into serving-size portions about 1/4 inch thick. Press the flour into the steak pieces with your hand. Reserve any flour that is left.
In a large heavy skillet over medium heat, heat enough olive oil to cover the bottom of the skillet.
Brown the steak pieces thoroughly on all sides and set aside the browned pieces on a plate.
Add the garlic, onions and mushrooms to the same skillet and saute for about 5 minutes, or until the onions are tender. Stir in any remaining flour and mix until thoroughly absorbed.
Add the beef broth and Worcestershire sauce. Return the browned steak to the skillet. Bring the mixture to a boil. Reduce the heat to low and cover the skillet.
Simmer on low heat for about 1 1/2 hours or until the meat is very tender. Taste and add salt and pepper if needed. Transfer to a serving bowl.
Mashed Potatoes With Spinach or Kale
- 2 1/2 pounds russet potatoes, scrubbed and peeled
- 1 large garlic clove
- 1 pound (1 large bunch) spinach or kale
- 1 cup milk
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
Cover the potatoes with water in a saucepan. Add the garlic clove and 1/2 teaspoon of salt.
Bring to a boil. Reduce the heat to medium, cover the pan partially and cook the potatoes until very tender, about 30 minutes.
Drain off the water, return the potatoes and garlic to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes.
Remove the pan from the heat and mash the potatoes with a potato masher or a food mill. Add the olive oil.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the spinach or kale.
Cook the spinach for 4 minutes, kale for 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Drain and squeeze out the excess water. Chop fine.
Set the pan with the potatoes over low heat. Stir the chopped spinach into the hot mashed potatoes, add the milk and gently stir. Add salt to taste and freshly ground pepper. Serve hot.
- 1 pound carrots, trimmed and scrubbed
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- 1 teaspoon (packed) finely grated orange peel
- Sea salt
Preheat oven to 400°F. Arrange carrots in single layer in a baking dish. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss.
Cover the dish tightly with foil. Roast until crisp-tender, about 25 minutes. Transfer carrots and any juices to a serving platter. Drizzle lightly with additional olive oil. Sprinkle with sea salt.
- 2 cups unbleached self-rising flour
- 1/4 cup cold unsalted butter (cut into small pieces)
- 3/4 cup (6 ounces) cold milk or buttermilk
Preheat the oven to 425°F.
Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas.
Add the milk and stir until the mixture holds together and leaves the sides of the bowl.
Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour if needed to prevent sticking.
Roll or pat the dough into an 8 inch rectangle about ½ inch thick.
Cut biscuits with a sharp knife into 2 inch squares.
Place the biscuits on a parchment lined baking sheet, leaving about 1 inch between them.
Bake the biscuits for 10 to 14 minutes or until they’re a light golden brown.
Remove them from the oven and serve hot.