24 beef mashed quick Recipes

condensed cream of mushroom soup, undiluted, onion soup mix, beef broth, quick-cooking tapioca, beef stew meat, cut into 1-inch cubes, hot cooked noodles or mashed potatoes

beef stew meat, cut into 2-inch cubes, frozen stew vegetables, condensed golden mushroom soup, burgundy wine, water, quick-cooking tapioca, hot cooked wide egg noodles or garlic mashed potatoes, snipped fresh parsley

water, milk, butter, salt, divided, mashed potato flakes, egg, lightly beaten, quick-cooking oats, chopped green pepper, chopped onion, pepper, lean ground beef, spicy hot v8 juice, ketchup

extra lean ground beef, green giant frozen mixed vegetables, betty crocker instant mashed potatoes (any type ), onion soup mix, water, shredded cheddar cheese

tub (24 oz) refrigerated cheddar mashed potatoes, lean ground beef (90% lean), mushroom gravy mix, frozen mixed vegetables, water, pepper

bob evans mashed potatoes, eggs, milk, thickly sliced corned beef cut into 1/2 inch pieces (available at grocery deli), sauerkraut, drained, spicy brown mustard, shredded swiss cheese, divided

tomato sauce, chopped tomatoes, onion, chopped, garlic, mashed, red pepper, chopped, green pepper, chopped, ground beef or 1 lb chicken, chopped parsley, dried basil, oregano, thyme, beef double bouillon cubes (knorr), salt and pepper, sugar, olive oil, red wine (optional), spaghetti noodles , cooked according to package directions

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

mashed potatoes, egg, onion, finely chopped, celery, finely chopped (optional), lean ground beef, quick-cooking oats, nonfat dry milk powder, salt, pepper, butter, flour, beef broth, balsamic vinegar, thyme, pepper (to taste), salt (to taste)

egg, lightly beaten, o.) spicy hot v8 juice, seasoned bread crumbs, quick-cooking oats, chopped onion, chopped green bell pepper, chili powder, salt, pepper, very lean ground beef (85%lean), mashed potatoes, water, milk plus 2 tbsp., butter , divides, mashed potato flakes, ketchup and mustard

lean ground beef, ground veal (variation use ground turkey), ground pork, onions, finely chopped, garlic cloves, minced, extra virgin olive oil (evoo), diced tomatoes, sliced mushrooms, with liquid, frozen mixed vegetables (rinsed ), flour , wondra quick-mixing, mashed potatoes (prepared sam s club or costco), bay leaves, cinnamon stick, thyme, nutmeg, dill, parsley, fresh italian flat leaf, chopped (or more to your liking)

eggs, lightly beaten, spicy hot v8 juice, chopped green pepper, chopped onion, seasoned bread crumbs, quick-cooking oats, chili powder, salt, pepper, ground turkey or beef, water, milk, butter, cubed, salt, mashed potato flakes, ketchup and mustard

extra-lean beef stew meat , trimmed of fat, carrots , cut into 1 inch pieces, onion, cut in chunks, celery ribs, sliced, tomatoes, cut up and gently mashed, quick-cooking tapioca, basil, dried oregano, bay leaves, salt, black pepper, potatoes, cubed

shredded corned beef, instant mashed potatoes with four cheeses, butter or 1/2-1 tbsp margarine

ground beef, onion, finely sliced, carrots , julienne style, beef gravy, simply potatoes traditional mashed potatoes

leftover mashed potatoes, egg, onion, finely chopped, celery rib, finely chopped, lean ground beef, quick-cooking oats, nonfat dry milk powder, salt, pepper, butter, king arthur unbleached all-purpose flour, water, beef bouillon granules, browning sauce , optional

lean ground beef, egg, banana, mashed (2 large ripe bananas), quick-cooking oats, green bell pepper, chopped, salt, prepared mustard, nutmeg, allspice, bacon, onions, chopped, orange marmalade

ground beef, quick oats, chopped onion, milk, salt, pepper, sugar, flour, tomatoes (mashed ), worcestershire sauce, vinegar, chili powder