1 small Yukon gold potato, 1
peeled and cubed
6 oz lean ground sirloin beef 175 g
1/4 cup chopped onion 50 ml
1/4 cup chopped peeled carrot 50 ml
1/4 cup frozen peas 50 ml
1/4 cup frozen corn 50 ml
1. Place potato in a small saucepan of salted water and bring to a boil over medium-high heat; cook potato until tender, about 15 minutes. Drain.
2. Meanwhile, in a skillet, brown beef over medium-high heat, breaking up any large pieces, until no longer pink, about 7 minutes. Drain off fat and return to skillet. Add onion, carrot, peas and corn; cook, stirring occasionally, until onion and carrot are tender, about 10 minutes. Let cool.
3. Transfer to blender, add potato and puree on high speed to desired consistency.
peeled and cubed
6 oz lean ground sirloin beef 175 g
1/4 cup chopped onion 50 ml
1/4 cup chopped peeled carrot 50 ml
1/4 cup frozen peas 50 ml
1/4 cup frozen corn 50 ml
1. Place potato in a small saucepan of salted water and bring to a boil over medium-high heat; cook potato until tender, about 15 minutes. Drain.
2. Meanwhile, in a skillet, brown beef over medium-high heat, breaking up any large pieces, until no longer pink, about 7 minutes. Drain off fat and return to skillet. Add onion, carrot, peas and corn; cook, stirring occasionally, until onion and carrot are tender, about 10 minutes. Let cool.
3. Transfer to blender, add potato and puree on high speed to desired consistency.