Beef and Veggie Smashed Potato | RICARDO

Ingredients

• 2 russet potatoes, scrubbed clean
• 4 oz (115 g) white mushrooms, sliced
• 1 small onion, cut into thin wedges
• 1/2 green bell pepper, seeded and cut into strips
• 1/4 cup (55 g) butter
• 8 oz (225 g) thinly sliced fondue beef
• 1/4 cup (60 ml) beef or chicken broth
• 1 tsp (5 ml) Dijon mustard
• 1/4 cup (25 g) mozzarella cheese, grated (or more to taste)
• Sour cream, to taste
• Knob of butter (optional)