Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef, mash, and gravy. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beef, Mash, and Gravy is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Beef, Mash, and Gravy is something which I have loved my whole life. They’re nice and they look fantastic.
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To begin with this recipe, we must prepare a few ingredients. You can have beef, mash, and gravy using 23 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Beef, Mash, and Gravy:
- Make ready Beef
- Get 2 pounds Sirloin beef
- Get 2-1/2 teaspoon salt
- Take 2 teaspoon ground black pepper
- Make ready 2 tablespoons butter
- Take 1 tablespoon extra virgin olive oil
- Make ready Mash
- Take 2 pound potatoes russet
- Prepare 1 teaspoon salt
- Prepare As needed water
- Prepare 2 tablespoons butter
- Get 10 ounces canned evaporated milk
- Make ready Gravy
- Make ready 1 medium bell pepper green
- Make ready 1/4 cup diced onion
- Make ready 1 teaspoon granulated garlic powder
- Make ready 1 quart beef broth
- Get 1 teaspoon ground black pepper
- Take 1 teaspoon pink Himalayan salt
- Get 1/4 cup beef trimmings
- Make ready 1/2 all purpose flour
- Make ready 1 tablespoons extra virgin olive oil
- Take 2 tablespoons butter
Sear the beef in the oil and butter mixture. To make the gravy, add the flour to the cooking juices in the beef roasting tin and stir over a direct heat. Whisk in the beef stock and chopped herbs. Carve the beef into thin slices and serve with the Yorkshire puddings, creamy mash and gravy.
Steps to make Beef, Mash, and Gravy:
- Wash the bell pepper and char it over a flame.
- Peel, wash, and cut the potatoes into chunks. Put into a pot of water just enough to cover it. Add salt and bring to a boil.
- Take the pepper off the fire and put into a ziploc bag. Trim off the tough membrane and connecting tissue.
- Scrape the pepper. Cut the stem part off. Then dice the peppers.
- Fry the the trimmings in 2 tablespoons of butter and 1 tablespoon of olive oil. Season the beef with salt and pepper. When the trimmings are cooked chop into little pieces.
- Sear the beef in the oil and butter mixture. Turn after 7 minutes. Check your potatoes if fork tender remove from heat and drain.
- When both sides are seared on each side remove and place in a hot cast iron skillet. Turn to low heat turn every 7 minutes. Add pepper to the butter and oil mixture. Sauté till tender. Dice the onion. Sauté for 7 minutes.
- Add the flour and another tablespoon of olive oil and 2 tablespoons of butter. Keep turning the beef.
- Stir the flour well cook 7 minutes then add the beef broth. Stir often it will start thickening.
- When all the bits/ goodies are off the bottom of pan add the red wine vinegar. Stir till thick as you like then remove from heat.
- Drain the potatoes add butter and evaporated milk. Then whip them till nice and creamy.
- The steak are to my desired doneness. Add mash to a plate make a crater and fill with gravy. Serve I hope you enjoy!!!
Whisk in the beef stock and chopped herbs. Carve the beef into thin slices and serve with the Yorkshire puddings, creamy mash and gravy. My friend used to cook this years ago so I adapted my own version. Usually use butcher's beef as half the calories but more expensive. To make the gravy, add the flour to the cooking juices in the beef roasting tin and stir over a direct heat.
So that is going to wrap it up with this exceptional food beef, mash, and gravy recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!