Thursday, October 25, 2012

Beef and Leeks with Mashed Potatoes

Quick, easy, and oh-so-tasty!  You can't ask for much more from dinner.


(beef and leeks)
  • 1 lb. ground chuck
  • 2 large leeks, washed and any 'icky' parts removed
  • 1 medium onion
  • 4 cloves garlic
  • salt and pepper
  • 1 Tbs corn starch (optional)
(mashed potatoes)
  • 3-5 red potatoes (depending on size)
  • 2 Tbs butter
  • 1/2 c. sour cream (approx.)


  1.  Peel potatoes, then cut into 1/2-1 inch cubes.  Place them in a pot, cover with water, and add about 1/2 tsp. salt, then set aside for the moment.

  2. Mince onion, slice leeks into rings about 1/4" wide, dice garlic.  

  3. In a large skillet, heat 1-2 tsp vegetable oil on medium-low heat (about 4 on most stoves).

  4. Add minced onion, and saute until just beginning to turn translucent at the edges.

  5. Add 1/2 of the leeks (both white and green parts, but more of the white).  Saute until onion is fully translucent and beginning to brown slightly.

  6. Add remaining leeks and garlic.  Saute until you can smell the garlic strongly, or the new leeks are beginning to wilt. 

  7. Put potatoes on the stove on high heat.  Bring to a boil, and allow to cook until soft, while continuing with beef and leeks.

  8. Raise temperature of onions and leeks to medium-high (about 7). Add ground beef to onions and leeks, add pepper, and allow meat to brown completely.

  9. Add salt to taste, then allow to cook together about 10-15 minutes on medium heat (5-6).  If a thicker dish is desired, dissolve 1 Tbs corn starch in 2 Tbs cold water (both measures approximate) and add to beef and leeks about five minutes before finished.

  10. When potatoes are soft, drain the water, add butter, and mash about halfway, then add sour cream, and finish mashing.  If thinner potatoes are desired, add a bit of milk until desired consistency is reached.

  11. Serve and enjoy!

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