Before you even put groceries away, peel and dice potatoes, fairly small and add water, just enough to cover the top of them. Place on high, cover with lid until they boil. Add a little salt or a chicken cube.
Wait until they get a little crispy, then add salt to season.
Sauté them on medium high heat, do not let them burn, use a little beef stock if they look like they are sticking. Once they are soft and caramilized, remove them and add to the bowl with the mushrooms.
I used hamburger patties that I halved and seasoned with salt, pepper, and cayenne. Add a little oil and sauté in the same pot.
Now I made the sauce. You can use a brown gravy mix from the store, or make a rue, 2 tbsp flour and butter–cook and add 2 cups of beef stock, cook down and thicken.
The potatoes were done, then I drained the water out, added some butter, half/half, parsley, salt, pepper, and cayenne. Plate it up and eat.