Beef and Potato with Mushrooms

By rwrigley

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 2 russet potatoes
• 2 tablespoons unsalted butter
• 1 pound assorted sliced mushrooms
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1/4 cup light cream
• 1/2 pound lean ground beef, crumbled
• Salt and freshly ground pepper
• 1/4 cup sour cream, at room temperature

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

1. Peel and chop the potatoes into large chunks and boil until tender.

2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. Stir in the onion powder, garlic powder and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the light cream and remove from the heat.

3. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.

4. Drain the cooked potatoes and whip with cream & sour cream to taste. Season with salt and pepper.

5. Serve the beef and mushroom mixture with the mashed potatoes.