Braised Beef with Garlic Mashed Potatoes

My favorite way of cooking a tough cut of beef.

Step: 1

Preheat the oven to 325 degrees F (165 degrees C).

Step: 2

Season blade steaks with salt and pepper. Coat steaks with flour, shaking off any excess. Reserve excess flour.

Step: 3

Heat oil in a skillet over medium-high heat. Add steaks and brown on both sides, about 3 to 4 minutes per side. Transfer steaks to a covered casserole dish.

Step: 4

Add onions and minced garlic to the skillet; cook and stir until the onion has softened, 3 to 4 minutes. Add thyme and 3 tablespoons of the reserved flour; stir until well combined. Slowly pour beef stock and wine into the skillet, stirring constantly. Bring to a simmer. Season to taste with salt and pepper. Pour the stock mixture over the steaks.

Step: 5

Cook, covered, in the preheated oven until steaks are very tender, about 90 minutes.

Step: 6

While the steaks are cooking, place potatoes and garlic slices into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step: 7

Add warm milk, melted butter, salt, and pepper to the potato-garlic mixture; beat with an electric mixer until smooth.

Step: 8

Serve steaks on a bed of mashed potatoes and spoon pan juices over top.

Per Serving: 668 calories; protein 27.8g; carbohydrates 68.7g; fat 30.3g; cholesterol 83.4mg; sodium 241.8mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .