susankentfieldca
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Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes
Steak:
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
Potatoes:
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
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.
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.
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.
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)
writeNutrient(); NUTRITION PER SERVING
CALORIES 428(27% from fat); FAT 13.1g (sat 5g,mono 6g,poly 0.9g); PROTEIN 35.2g; CHOLESTEROL 86mg; CALCIUM 82mg; SODIUM 872mg; FIBER 4.6g; IRON 4.3mg; CARBOHYDRATE 42.3g
Bruce Aidells
writePublicationAppearance(); Cooking Light, OCTOBER 2005
writeNoteText(); writeNote(); writeRelatedRecipes();
Made this for dinner few nights ago, really, really liked it.
Steak:
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
Potatoes:
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
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.
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.
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.
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)
writeNutrient(); NUTRITION PER SERVING
CALORIES 428(27% from fat); FAT 13.1g (sat 5g,mono 6g,poly 0.9g); PROTEIN 35.2g; CHOLESTEROL 86mg; CALCIUM 82mg; SODIUM 872mg; FIBER 4.6g; IRON 4.3mg; CARBOHYDRATE 42.3g
Bruce Aidells
writePublicationAppearance(); Cooking Light, OCTOBER 2005
writeNoteText(); writeNote(); writeRelatedRecipes();
Made this for dinner few nights ago, really, really liked it.