Sirloin Beef Gratin

Savour the flavour of lean sirloin beef 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 Sirloin Beef Gratin.

RatingDifficultyBeginner

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Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 onion, chopped
 1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck*
 ¼ tsp (1 mL) dried thyme
 Pepper
 ¼ cup (50 mL) Worcestershire sauce
 2 tbsp (30 mL) tomato paste
 1 tbsp (15 mL) all-purpose flour
 2 cup (500 mL) frozen mixed vegetables
 1 cup (250 mL) low-sodium beef stock
 Buttermilk Mashed Potatoes (recipe follows)
 1 cup (250 mL) shredded aged Cheddar cheese

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.

4

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.

5

*Other Options: Use Lean/Extra Lean Ground Beef

Ingredients

 1 onion, chopped
 1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck*
 ¼ tsp (1 mL) dried thyme
 Pepper
 ¼ cup (50 mL) Worcestershire sauce
 2 tbsp (30 mL) tomato paste
 1 tbsp (15 mL) all-purpose flour
 2 cup (500 mL) frozen mixed vegetables
 1 cup (250 mL) low-sodium beef stock
 Buttermilk Mashed Potatoes (recipe follows)
 1 cup (250 mL) shredded aged Cheddar cheese

Directions

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.

4

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.

5

*Other Options: Use Lean/Extra Lean Ground Beef

Sirloin Beef Gratin
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