Stewed Beef Pan Sauce
This Stewed Beef Pan Sauce with mash recipe resulted from a heavy beef craving, and I assure you, it is perfect. On days when you want a dish that feels warm, comforting, filling, and like a hug - this is what the doctor will recommend (don’t take my word for it; try it).
Talking about comforting, it is finally Fall! After what felt like seven years of hot 100-degree days, we finally have some chill (literally). Most times during this cold, not-too-warm weather, all your body is craving is some soft and comforting food, and this recipe will become your go-to, I promise.
This recipe has everything your tastebuds love in a steak and mash-dinner. When you go to a fancy restaurant and order a steak, there is usually the mash, the beef, and the sauce it is served with, and this recipe ticks all those boxes.
- ½ Cup of Butter
- 4-5 Mushrooms
- Carrots (half slices)
- 2 Cloves of Garlic (Diced)
- ½ Onion (Diced/Chopped)
- 1lb of Yukon Gold Potatoes
- ½ pack of Adùn Stewed Beef
Of course, this mash is very rustic, with some chunks of potatoes still, but 100% guaranteed to be enjoyed!
- Peel and rinse your potatoes, add to a pan with water covering it, and boil until soft.
- Once the potatoes are cooked, add them to a bowl with 1/4 cup of butter and mash until they are combined or to your desired consistency.
- In a pan on medium heat, add the rest of your butter, sauté your onions, carrots, garlic and mushrooms for 4 minutes. Season with a pinch of Salt to taste.
- Add in your stewed beef and toss to combine. Add ½ Cup of water and mix properly.
- Add the chopped parsley and turn off the heat. Allow this to simmer for 2-3 minutes.
- Add the sauce over the mashed potatoes with some chopped parsley.