Category: Mashed Potatoes

Round Steak & Gravy with Mashed Pototoes

10/9/2019

This is the perfect meal for days when you wake up and everything outside is frosted and the weather is chilly and all you wanna do is snuggle up with your loved ones and watched movies and drink hot cocoa! Yes this is the recipe for those days 100%! Its the perfect meal to fill your home with delicious smells and then also fill your belly with content! I live for meals like this & my home full of boys do too!

Ingredients:

For the Steak:

4 to 6 slices of Round Steak
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 TBSP of butter

For the Mashed Potatoes:

5 medium sized russet potatoes
s & p to tast
Garlic powder to taste
6 TBSP of butter
1/ 2 cup to start of milk to heavy whipping cream (add more if desired for thickness)

For the Buttered Corn:

2 1/2 cups frozen corn
5 TBSP of butter
s & p to taste
parsley flakes

I made the meat in my Instant Pot, I will add adjustments for a crock or an oven in the instructions.

INSTRUCTIONS:

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
Add the slices of meat to the pot.
Add the two pouches of the gravy to 2 C of hot water and dissolve.
Pour over the meat and onions.
Set your Instant Pot to the meat setting and cook on high pressure for 30 minutes.
Release the steam and you are ready to serve on top of mashed potatoes with a side of buttered corn.

If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours.

the BEST chicken marsala

9/24/2018

0 Comments

This is my personal favorite. It's one that I will order from a restaurant if I get the chance, but let's be honest I don't go to restaurants that serve this meal. We have 4 boys...so I decided that I should master it myself & it tastes better than any chicken marsala I have ordered at any restaurant :)

It's a great, more fancy meal. So if you want to have a little date night in, this would be a good one to try. If I am making this for my entire crew, I will leave out the marsala wine and just add extra chicken broth. My kiddos don't like the marsala wine flavor. But honestly either way...ITS DELICIOUS!

RECIPE:

Ingredients:

Chicken Marsala:
1 package of boneless chicken thighs
3 TBSP oil {olive oil, canola oil, coconut oil- whichever is your JAM}
1 1/2 C cornstarch
1 pack of sliced mushrooms
1 C Marsala Wine {or sub extra chicken broth}
1 C Chicken Broth
1 TBSP cornstarch
1 TBSP heavy cream
S&P to taste

Mashed Potatoes:
4-6 large russet potatoes {unpeeled}
4 TBSP butter
Splash of heavy cream
1/2 C of milk {add more by a TBSP to adjust thickness}
S&P to taste

Instructions:

Chicken Marsala:
1. Heat oil in skillet on med-high
2. Cover chicken thighs in cornstarch and season with S&P
3. Place chicken in skillet to brown both sides, remove chicken to a plate and set aside.
4. Add mushrooms to pan and brown
5. Put heat to high and add marsala, butter and broth.
6. Add 1 TBSP cornstarch and cook until liquid reduces by half.
7. Add cream, S&P to taste.
8. Return chicken to pan to simmer in sauce for a few minutes until cooked through and serve.

Mashed Potatoes:
1. Wash and cut potatoes into small cubes
2. Place into large pot of HOT water
3. Sprinkle a little salt into pot
4. Leave potatoes until they are soft and break apart with a fork
5. Drain and pour into large bowl
6. Add butter, S&P, heavy cream, & milk
7. Mash until mashed potato consistency

Round Steak & Gravy with Mashed Pototoes

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