Friday, March 17, 2017

Irish Food Recipe: St. Paddy's Irish Beef Dinner

TOTAL TIME: Prep: 25 min. Cook: 35 min. MAKES: 4 servings 


2 medium Yukon Gold potatoes
2 small parsnips
3/4 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups finely shredded cabbage
2 medium carrots, halved and sliced
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon all-purpose flour
1/4 cup tomato paste
1 can (14-1/2 ounces) reduced-sodium chicken or beef broth
1/2 cup frozen peas
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup 2% milk
1 tablespoon butter


1.  Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.

2.  In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.

3.  Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with meat mixture. 
Yield: 4 servings
Courtesy of Taste of Home

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