What's John Cooking?

Chipped Meat over Mashed Potatoes
with Green Beans

Chop up a large onion and a handful of mushrooms. I used a small can of mushrooms this time, but I normally like to use whole mushrooms. Over medium heat, start to slowly saute the onions and mushrooms in olive oil.

Now we have to chip the meat. I am using venison loin meat for this meal, but have also used venison steak meat. This recipe will work just fine if you're using beef, veal, turkey or even ham. About 12 - 16 ounces of meat should be good. Using an electric knife for the chipping makes it much easier. I just love my electric knife. You can also chip the meat with a sharp butcher knife. In any case, thinly slice the meat into small chipped pieces.

Once your meat is chipped, add it into the skillet with the onions and mushrooms, which in my case had been cooking for about eight minutes or so. Turn the heat up to high and season to taste. I add in salt, pepper and garlic powder, unless I have garlic cloves. If using garlic cloves, add them in the beginning with the onions and mushrooms, then just don't add the garlic powder at all. Once the meat is cook, I add about four or five dashes of Worcestershire Sauce and stir it through. If I were using veal or turkey, I would not add the Worcestershire Sauce. Now add in 1 - 1 1/2 cups of water and stir, again. Evenly spread 1/4 cup of flour over top and mix it through. Continue cooking this, turning down a little to medium high heat, for about 10 minutes, while stirring occasionally.

During this time, you want to be boiling about 8-10 potatoes to prepare for mashing. With about a 1/2 cup of milk and a glob of butter, beat or mash the potatoes. Personally, I like mine mashed and a little lumpy. My wife, on the other hand, likes them whipped and smooth. For this meal I also had a bag of frozen green beans which I let cook over low heat the whole time.

To serve, put the mashed potatoes on your plate, in this case with the green beans. Now, scoop the chipped meat over top the mashed potatoes. You are good to go...