Makes 4 servings
Ingredients
1lb ground beef
12 russet potatoes
2 tbsp butter
1 1/2 cups sour cream
pan gravy
3/4 tbsp butter
1 fresh rosemary sprig
1 white onion
2 cloves garlic
1 tsp salt
1 tsp granulated sugar
1 tbsp tomato puree
3 tbsp merlot wine
2 cups beef broth
1 tbsp worchestershire sauce
3 bay leaves
1 head parsley
corn starch as needed
flour as needed
neutral oil as needed
kosher salt and cracked pepper as needed
Procedure
Prep
Bring a large pot of water to a boil.
Mince onions and garlic.
Chop parsley, set aside a few leaves for decor.
Peel and dice potatoes.
–
Boil potatoes until tender.
While the potatoes are boiling, saute onions and garlic with butter and rosemary until slightly browned. Add salt and sugar throughout.
Add beef, tomato paste, and oil. Cook until well-done. Drain water as you go.
Deglaze with wine and cook out the alcohol.
Add the broth, worchestershire sauce, bay leaves, salt, and pepper. Simmer for 15 minutes.
Gradually add equal parts corn starch and flour until gravy is thickened to your likening.
For the mashed potatoes, drain and return to the pot. Add sour cream, butter, salt, and pepper. Mash until creamy.
To plate, start with mashed potatoes, top with the beef gravy, and garnish with parsley.
Nyde! 🇩🇰
