Beef and Mushrooms with Buttermilk Chive Mashed Potatoes

This is what I made for dinner on Sunday. My husband and I both love mushrooms so I made sure to throw plenty of them in!

Here are the ingredients for this Oh-So-Yummy dish:

• 1 1/2 lb stew meat (This was a really great price! You can use a different cut if you wish.)
• 3 cups sliced Crimini mushrooms
  
• 2 cups beef broth
  
• 1 tbsp Worcestershire
  
• 1 tbsp dried parsley
• 2 cloves minced garlic
• 1/2 tsp salt
• cracked pepper
• 1/3 cup flour
  
• 1/2 cup milk
  
• 2 tbsp oil
  

Heat the oil in a large pan. Place your flour, salt, and pepper into a Ziploc bag and add your beef. Shake to coat. (Save the flour, you will need it later!) Place your beef in the pan and brown on all sides. Add your garlic and saute just for a minute. Add your broth and mushrooms. Stir to combine. Bring to a boil and then reduce heat to low. Cover and simmer for 2 hours. (If your liquid starts to get too low you can add a little more broth or water to your pan.) Remove the lid and add your Worcestershire and parsley. Grab that saved flour and mix it with your milk. Stir until smooth. Stir the milk and flour mixture into your other ingredients. Bring heat back up and boil for about a minute until sauce thickens.

Serve with Buttermilk Mashed Potatoes and Steamed Green Beans.

This potato recipe is really fabulous! I got the idea from this month's Essence Magazine. (For some reason I have a subscription to this magazine. It just started showing up in my mailbox a couple of months ago. Has this ever happened to anyone else?)

Here is what I used for these irresistible potatoes:

• 6 medium red potatoes
• 1/3 cup reduced-fat buttermilk
• 2 tsp butter
  
• 1/2 tsp salt
  
• 1/4 tsp cracked pepper
• 1 tbsp chopped fresh chives

Wash and cut potatoes into medium sized pieces. Place into a pot and just cover with water. Cook until tender. Drain. Return to pan and mash. Add your buttermilk, chives, salt and pepper. Stir to combine.

I hope you enjoy this as much as we did!