This recipe is liked by 0 person(s). |
Guinness Braised Chuck Steak with Horseradish Mashed Potatoes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Jean Porrett
For the Roast: | |
1 ½ lb | boneless chuck steak |
½ tsp | ground black pepper |
¼ tsp | salt |
2 tsp | olive oil |
1 ½ cups | chopped onion |
½ cup | chopped carrot |
½ cup | chicken broth |
1 tsp | brown sugar |
1 tsp | chopped rosemary |
8 oz | sliced mushrooms |
1 | garlic clove, minced |
2 | bay leaves |
12 oz | bottle Guinness stout |
For the Potatoes: | |
2 lbs | peeled potatoes |
2 Tbsp | butter |
½ cup | milk |
1/4 cup | chopped green onions |
¼ cup | sour cream |
2 Tbsp | prepared horseradish |
½ tsp | salt |
½ tsp | ground black pepper |
Directions:
For the Roast:
Sprinkle steak with salt and pepper.
Heat oil in a Dutch oven over medium-high heat.
Add steak and cook 5 minutes on each side or until browned.
Remove from pan, set aside.
Add onion, carrot, 2 Tbsp broth and sugar.
Cover and 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 ½ hours or until meat is tender.
Remove steak from pan, keep warm.
Discard bay leaves.
Increase heat to medium-high and cook 5 minutes or until slightly thickened.
Spoon stout mixture over steak.
Serve with potatoes.
For the Potatoes:
Place potatoes in a large saucepan and cover with water.
Bring to a boil.
Simmer for 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe