Sirloin Gratin

By The Beef Information Centre

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Sirloin Gratin by Canadian Beef

This recipe makes 8 servings

Nutritional Info
Per Serving	-
cal	387387 cal
pro	20 g20g pro
total fat	20 g20g total fat
carb	35 g35g carb
iron	1919 iron
zinc	4141 zinc

Savour the flavour of lean sirloin in this easy bistro classic – the perfect end to a busy day. It's a family-friendly recipe that's still fancy enough for friends on a Friday night. Big Bonus: It doesn't take a lot of pots and pans to prepare. For the ultimate convenience, instead of making the Buttermilk Mashed Potatoes, use 1 package (454 g) ready-made mashed potatoes or 3 cups (750 mL) leftover mashed potatoes.

Ingredients

1 onion , chopped1 1oniononions, chopped
1 1lb lbCanadian Lean Ground beef Sirloin*
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
1 pinch pepper 1 1pinch pinchpepper
1/4 cup Worcestershire sauce 1/4 1/4cup cupWorcestershire sauce
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 tbsp all purpose flour 1 1tbsp tbspall purpose flour
2 cups frozen mixed vegetables 2 2cups cupsfrozen mixed vegetables
1 cup low-sodium beef stock 1 1cup cuplow-sodium beef stock
1 cup shredded aged Cheddar cheese 1 1cup cupshredded aged Cheddar cheese
Buttermilk Mashed Potatoes
1-1/2 lb potatoes , peeled and cubed1-1/2 1-1/2lb lbpotatoes, peeled and cubed
1/2 cup buttermilk 1/2 1/2cup cupbuttermilk
1/4 cup butter 1/4 1/4cup cupbutter

Preparation

Prep: 15 minutes • Cook: 40 minutes

1. Cook onion, beef, thyme and pepper (to taste) in 12-inch (30 cm) ovenproof skillet or gratin dish over medium-high heat, breaking up meat with wooden spoon, until beef is browned and onion is softened, about 10 minutes.

2. Reduce heat to medium; stir in Worcestershire Sauce, tomato paste and flour. Stir in vegetables and stock; simmer until slightly thickened, about 3 minutes.

3. Gradually stir half of the cheese into potatoes; spread evenly over beef mixture. Top with remaining cheese; bake in 425°F (220°C) oven until lightly golden, about 25 minutes. Broil until topping is rich golden-brown, about 3 minutes.

Buttermilk Mashed Potatoes: Cover 1-1/2 lb (750 g) potatoes, peeled and cubed, with cold salted water. Bring to boil over medium-high heat; reduce heat and simmer until tender, about 25 minutes. Drain and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.

*Or use Lean Ground Beef Chuck or Round or any other Lean or Extra Lean Ground Beef.

Source : The Beef Information Centre