Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 1/2 pounds boneless chuck steak, trimmed |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 1/2 cups finely chopped onion |
1/2 cup chopped carrot |
1/2 cup fat-free, less-sodium chicken broth, divided |
1 teaspoon dark brown sugar |
1 teaspoon chopped fresh rosemary |
1 (8-ounce) package presliced mushrooms |
1 garlic clove, minced |
2 bay leaves |
1 (12-ounce) bottle guinness stout |
2 pounds peeled baking potatoes, quartered |
2 tablespoons butter |
1/2 cup fat-free milk |
1/4 cup finely chopped green onions |
1/4 cup reduced-fat sour cream |
2 tablespoons prepared horseradish |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.
|
|