Comfort Food Reconstructed
From keni 12 years ago
- 30 min to make
- Serves 6-8
Meat loaf and mashed potatoes...can't get much more "comfort food" than that. This recipe takes that idea, but rearranges things a bit.
Ingredients
- 1lb bell peppers, cut into about 1-1 1/2 in pieces(I used mini sweets) shopping list
- 1 large vidalia onion, cut into 1 inch pieces shopping list
- 3 cloves garlic, minced shopping list
- 1lb fresh mushrooms, cut into chunks shopping list
- 4T butter or olive oil shopping list
- 3 cups beef stock or broth shopping list
- about 1/3 cup flour or about 3T cornstarch shopping list
- 6 servings mashed potatoes shopping list
- kosher or sea salt and fresh ground pepper shopping list
For Meatballs
- 2lbs ground beef, venison, bison, elk, pork, chicken or a mix shopping list
- 2 eggs shopping list
- 1-1 1/2 cups fine bread crumbs shopping list
- 2T fresh parsley, minced shopping list
- 2oz tomato sauce(sub ketchup, if desired) shopping list
- 1/4 cup beef stock shopping list
- 2T dry minced onion, or grated fresh onion shopping list
- 2T worcestershire sauce shopping list
- 1T Dijon shopping list
- dash of liquid smoke(optional) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In large, deep skillet, melt butter and saute garlic, onions, mushrooms and peppers for about 5 minutes, until just beginning to soften.
- Make a slurry with the flour/cornstarch and about 1/2 cup of the beef stock. Set aside.
- Add remaining stock to the veggies and bring to a simmer.
- Add thickening slurry and bring to a boil to thicken, stirring often.
For Meatballs
- Combine all meatball ingredients well.
- Use breadcrumbs, as needed, for consistency needed to form into balls.
- Bake on cooling rack over cookie sheet or on roasting pan, at 400, for about 10-12 minutes until done through. Do not over cook.
- Add meatballs to the veggie/gravy mixture and serve over mashed potatoes.
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