Savory Angus Beef with Garlic Mashed Potatoes and Fluffy Rice

1In a large pot, bring 4 cups of water to a boil. Add the rice (2 cups), a pinch of salt, and reduce the heat to low. Cover and simmer for about 18-20 minutes or until the rice (2 cups) is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2While the rice (2 cups) is cooking, place the cubed potatoes (4 medium) in a separate pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes (4 medium) are tender. Drain and return to the pot.

3Add the butter (2 tablespoons), minced garlic (4 cloves), salt, and pepper to the drained potatoes (4 medium). Mash until smooth and creamy. Set aside and keep warm.

4In a large skillet, heat a tablespoon of oil over medium-high heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes. Add the Angus beef (1 lb) cubes and sear on all sides until browned, about 5-7 minutes.

5Stir in the Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), dried thyme (1 teaspoon), paprika (1 teaspoon), and beef broth (2 cups). Bring to a simmer and reduce the heat to low. Cover and cook for about 20-25 minutes, or until the beef is tender and the flavors meld together. Adjust seasoning with salt and pepper as needed.

6To serve, place a scoop of fluffy rice (2 cups) on each plate, top with the savory Angus beef (1 lb) mixture, and a generous serving of garlic (4 cloves) mashed potatoes (4 medium) on the side.