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Adjust Servings:
300 g bon fillet Beef
150 g Carrots
100 g Onions
4-5 sprigs Celery
2 Bay leaves
150 g marasmius oreades Mushrooms
30 g Butter
1 tsp Salt
1 tsp Black pepper
Mashed potatoes
500 g Potatoes
1 liter Water
30 g Butter
50 g Milk
1 tsp Salt
1 tsp Black pepper

Sliced beef with mashed potatoes

Main dish

  • Gluten Free

Relish the traditional homemade flavor

  • 190 min
  • Serves 3
  • Hard


  • Beef

  • Mashed potatoes


Some of the finest ingredients united in a rich meal full of flavor. Tender meat, aroma sauce and soft mushrooms in the company of mashed potatoes. Flavors that are meant to stick together. Sliced beef with mashed potatoes – Soo Tasty with Soo Foodies!

  • Cook the beef several hours for meat to become tender and soft
  • When boiling the potatoes you can use hot water so they get ready faster
  • Mash the potatoes while they are still hot and add the milk and butter fast but carefully to obtain smooth cream mixture
  • You can use spoons to give a nice shape to the mashed potatoes
  • You may skip the mushrooms if you prefer or use other wild mushrooms



Slice the beef. Chop all the vegetables into big pieces. Put the meat in saucepan, add water and bring to boil. Skim off the foam. Put the chopped carrots, onions, celery and keep boiling until meat is ready. During the boiling process /about 2 hours/ add water from time to time to keep the meat covered. Take the beef out of the saucepan and blend all the vegetables with blender in the saucepan to make a thick sauce.


Peel and cut the potatoes into big pieces. Take saucepan and pour hot water in. Bring to boil and reduce the heat to simmer. Continue cooking for about 30 minutes. When potatoes get soft and ready, drain them and transfer into a bowl. Melt the butter. Use potato masher to mash them while they are still hot. Add the melted butter and stir carefully but fast. Pour the milk and stir again with quick but careful movements. Flavor with salt and black pepper and mix again to homogeneous cream mixture.


Flavor the sauce with bay leaves, salt and black pepper. Add the mushrooms marasmius oreades or other wild mushrooms and bring back the meat in the saucepan. Add some water and return to the hot plate for another 20 minutes. Withdraw from the hot plate and thicken the sauce with the butter to obtain smooth velvety sauce.


Arrange the plate with several beef slices, sauce and mushrooms. Use two spoons to give the mashed potatoes a nice-looking shape. Serve hot.

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