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St. Paddy’s Irish Beef Dinner
What You Need
• 2 medium gold potatoes
• 2 small parsnips
• ¾ lb ground beef
• 1 medium onion, chopped
• 2 cups finely shredded cabbage
• 2 medium carrots, halved and sliced
• 1 tsp. dried thyme
• 1 tsp. Worcestershire sauce
• 1 T flour
• ¼ cup tomato paste
• 14 ½ oz beef broth
• ½ cup frozen peas
• ¾ tsp. salt, divided
• ½ tsp. pepper, divided
• ¼ cup milk
• 1 T butter

Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce. In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, ¼ tsp. salt and ¼ tsp. pepper. Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture.


  

  
 
 
 
 
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