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
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.
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 2 carrots chopped small
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.