Prep time: 15 minutes
Cook time: 35 minutes
4 servings.
2 large baking potatoes (about 1 1/4 lb total), peeled, quartered lengthwise and sliced 1/2″ thick)
3/4 C heavy cream, divided
Salt and pepper
1 lb ground sirloin
1 T flour
2 T extra-virgin olive oil
2 onions, thinly sliced
1 C beef broth
3 T steak sauce
1 (10 oz) box frozen petite peas
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1. In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 T cream, 1 t salt and a pinch of pepper. Set aside.
2. Meanwhile, in a medium bowl, combine the ground beef with 1 1/2 t salt and 1/2 t pepper. Shape into 4 oval patties about 1/2″ thick. Coat with the flour.
3. In a large, heavy skillet, heat the olive oil over medium heat. Add the ground beef patties and cook until browned, about 2 minutes on each side for medium-rare. Transfer to a plate and cover with foil to keep warm.
4. Add the onions to the skillet and cook over medium heat, stirring until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 T cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5. Meanwhile, cook the peas according to package directions.
6. Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.
