| Ingredients: 1 1/2 Pound(s) 93% lean beef, ground 1/2 Teaspoon(s) baking soda 1/2 Teaspoon(s) freshly ground black pepper 2 1/2 Pound(s) russet potato 4 Tablespoon(s) butter, unsalted 1 egg yolk 1 chopped onion, white 1 Tablespoon(s) tomato paste 2 Clove(s) garlic 2 Tablespoon(s) wine, red 1 1/4 Cup(s) beef, broth 2 Teaspoon(s) worcestershire sauce 1 bay leaves 2 sprig fresh thyme 2 Tablespoon(s) corn starch 6 mushroom |
Directions:
Mix half a teaspoon of baking soda in 2 teaspoons of water. Tenderize the meat with baking soda in water. Add 1 teaspoon of salt and a pinch of pepper. Mix and set aside. Boil the potatoes with 1 tablespoon of salt, drain. Put the potatoes back on the heat for a few minutes to drive off excess water. Mash the potatoes Add 4 tablespoons of unsalted melted butter Add half cup of milk with an egg yoke mixed in (for browning) Add scallion greens sliced thinly to the potatoes. Season with salt and pepper. Cover and set aside. Put chopped carrots in a bowl with a half cup of water. Microwave until carrots are par-cooked. Set aside. heat 2 tablespoons of vegetable oil in a pan Rough chop 6 white mushrooms (4 ounces) Add mushrooms to pan Add 1 finely chopped onion Season with salt and pepper When it begins to brown Add 1 tablespoon of tomato paste Add 2 cloves of minced garlic Add 2 tablespoons of wine (madeira) Add 2 tablespoons of flour as thickener cook until flour absorbs all moisture Allow a fond to develop Add 1.25 cup of beef broth and scrape up the fond Add 2 teaspoons of worchester sauce Add bay leaf and 2 sprigs of thyme Add cooked carrots Pinch off pieces of meat and place in pan and let poach for 10 to 12 minutes covered. Halfway through, break up big pieces of meat with a fork. Add 2 teaspoons of cornstarch to 2 teaspoons of water, mix Add to skillet to absorb the grease from the sauce Spread potatoes over skillet and smooth the surface and make ridges with a fork to allow for good browning. Brown 10 minutes under the broiler until brown Cool for 10 minutes and then serve. |