So quick, so easy, and soooo delicious. I stumbled upon the recipe while I was absent-mindedly flipping through a Cooking Light magazine. Since they've already got the recipe all typed up and I'm feeling--once again--like a total lazypants, here it is: click.
I made three changes to the recipe when I made it:
1. Extra lean ground beef instead of ground sirloin because that's what we had in the freezer.
2. Skipped the red wine and did all beef broth.
3. Apple cider vinegar instead of red wine vinegar.
I don't have anything against red wine. I just didn't have any. And the red wine vinegar...I was paralyzed by the options when I stared at the grocery store shelf and fled empty handed. Seriously. How many different red wine vinegars do we need? Apple cider vinegar works just fine as a substitute. Balsamic vinegar will work well, too, but it was hiding down on the bottom shelf of the fridge door and I always forget it exists.
I threw a sweet potato in with the mashed potatoes and that was a total game changer. No potato dish in our house is complete without a sweet potato these days. The flavor boost is tremendous, as are the nutritional benefits.
So, there.
Now you know what to have for dinner.
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