Featured Recipe

 

- 4 large potatoes,, peeled and cubed

- 1/4 cup milk

- 1 green onion, sliced

- 1 pound ground beef

- 1 tbsp vegetable oil

- 2 1/2 cups small mushrooms (about 8 oz)

- 1 onion, diced

- 1 tsp dried thyme

- 1/4 tsp each salt and pepper

- 1 1/2 cups beef stock

- 1 tbsp cornstarch

- 1 tbsp Dijon mustard

- 1 cup frozen peas

 

Boil water and cook, drain and mash potatoes. Stir in milk and green onion

Brown beef over medium-high heat. Drain fat from skillet. Transfer meat to a bowl or plate. In same skillet, heat oil over medium heat and fry mushrooms, onion, thyme, salt and pepper. Cook until mushrooms are golden (about 8 minutes)

Whisk together stock, cornstarch and mustard and stir in with onion mushroom mix in skillet. Add beefs and peas and bring to a boil. Reduce and simmer until thickened and heated through about 5 minutes. Serve over mashed potatoes.

Makes 4 servings