YIELD 6 servings
|2 large||Idaho potatoes, about 1¾ pounds, peeled and cut into 2-inch chunks|
|3||cloves garlic, smashed|
|2 tablespoons||plus 1 teaspoon salt|
|¾ cup||well-shaken buttermilk|
|¼ teaspoon||freshly ground white pepper|
|1¾ cup||beef broth|
|1 tablespoon||tomato paste|
|4 ounces||bacon, sliced into ¼-inch slices|
|1 cup||chopped onion|
|½ cup||chopped carrot|
|½ cup||chopped celery|
|2||sprigs fresh thyme|
|1 tablespoon||minced garlic|
|4 ounces||shiitake mushrooms, stemmed and sliced|
|¼ pound||ground lean pork|
|1 pound||ground venison|
|½ teaspoon||freshly ground black pepper|
|2 tablespoons||all-purpose flour|
|2 teaspoons||Worcestershire sauce|
|¼ pound||cheddar, grated|
Editor's Note: Look for organic dairy, venison from ethical sources and local ingredients when possible.
Learn more about sustainable food choices with our Eat Green Guide.
Shrimp Fra Diavolo from Hunt's features succulent shrimp, simmered in a spicy tomato sauce and served over pasta. It makes a great weeknight meal that the whole family will enjoy.
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.