Last week, it was my time to sample Home Chef meals, and all in all, they did pretty well. This kit for Texas-Style Steak on Toast with smashed red potatoes and red onion gravy not only produced a very tasty meal, but it taught me recipes/techniques that I didn’t know and would use in the future.
First of all, who would have guessed that white bread brushed with olive oil and sprinkled with a tiny bit of salt before baking in the oven would be so tasty? Of course, I’ve made crostini plenty of times, but the white bread seems to incorporate the flavor of the oil and remain soft inside in a way that crostini doesn’t.
The steak itself was better than I would have thought, and I enjoyed the onion sauce very much. Once again, demi-glace showed its power.
I usually make mashed potatoes with large russet potatoes that I peel before boiling. I really enjoyed the convenience of making it out of small red potatoes that I only needed to half before cooking. It was a much faster approach (plus I hate peeling!) and the resulting mashed potatoes were very good. The peel actually included some festive color to them. I’m considering using this recipe to make mashed potatoes for my Christmas Eve dinner, but I’m not sure they’ll keep as well as my regular mashed potatoes.
The meal was simple to cook and the portion was adequate – in particular because mashed potatoes are filling.
I got my first week of Home Chef at a discount, so I paid only about $10 for this meal. Regular price would be $20 – which is a better deal than other home meal kits.
Smashed Red Potatoes
- 12 oz small red potatoes
- 2 oz sour cream
- 1 oz butter
- salt & pepper to taste
- 2 green onions, sliced
Wash potatoes and then cut in half. Place potatoes in a cooking pot and cover with about 1″ of water. Add salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Drain the potatoes and return them to the pot. Mashed them with a potato masher, then add sour cream, butter and salt to taste and mix well. Serve, garnished with the sliced green onions.
I got my first week of Home Chef at a discount, so I paid only about $8 for this meal. Regular price would be $20 – which is a better deal than other home meal kits.
Red Onion Sauce
- 2 tsp olive oil
- 1 red onion, thinly sliced
- 1/2 tsp smoked paprila
- 2 oz red wine
- 2 tsp beef demi-glace
Heat olive oil over medium-high heat. Add onion and saute, stirring occasionally, until it starts to caramelize, 6-8 minutes. Add paprika and red wine and continue cooking until the red wine has almost evaporated, 2-3 minutes. Mix together the demi-glace and 1/4 cup of water and add to the pan. Lower heat and simmer, stirring occasionally, until it thickens, 2-3 minute. Serve over steak.