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Beef and Mushrooms with Smashed Potatoes

Here's a dish of potatoes that will fill any tummy and leave a good memory as well.
Prep Time 30 minutes
Servings 4


  • 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


  • Step 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.
  • Step 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.
  • Step 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.
Keyword beef, mushroom
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