It's a Keeper: Beef and Taters TV Dinner
It's still too hot for Fall foods here in Northern California (we are supposed to hit over 100 this weekend), but that didn't stop me from making some comfort food: Beef and Taters TV Dinner. This is a cute little menu meant to evoke the old days of eating dinners out of little metal trays in front of the TV. We weren't allowed to eat them in front of the TV and you couldn't have paid me to eat peas, but I remember these meals from my childhood.
Tracey Seaman wrote this recipe for Every Day with Rachael Ray. It includes a sort of Salisbury steak, some classic mashed taters, and a pile of peas. I found it took me about 45 minutes to pull this one off and thought it was worth the little bit of extra time. Here's the recipe with my comments in brackets:
Prep 15 min
Cook 35 min
2 large baking potatoes (about 1 1/4 pounds total)—peeled, quartered lengthwise and sliced 1/2 inch thick
3/4 cup heavy cream
Salt and pepper
1 pound ground beef sirloin
1 tablespoon flour
2 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 cup beef broth
3 tablespoons steak sauce, such as A.1.
One 10-ounce box frozen petite peas
[You could also get some cheddar cheese and stir it into the potatoes, according to the mag.]
1.In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 tablespoons cream, 1 teaspoon salt and a pinch of pepper. Set aside.
2.Meanwhile, in a medium bowl, combine the ground sirloin with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Shape into 4 oval patties about 1/2 inch thick. Coat with the flour.
3.In a large, heavy skillet, heat the olive oil over medium heat. Add the ground sirloin patties and cook until browned, about 2 minutes on each side for medium-rare. [I did mine for about 4 minutes on each side since I don't do medium rare.] Transfer to a plate and cover with foil to keep warm.
4.Add the onions to the skillet and cook over medium heat, stirring, until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 tablespoons cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5.Meanwhile, cook the peas according to package directions.
6.Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.