Wednesday, April 11, 2012

Beef and Gravy With Whole Potatoes

Beef and Gravy With Whole Potatoes - Broccoli and Cheese Casserole

I make this just for the "Brown Potatoes" as my kids would call it. They are the star of this dish. No need for seasonings or butter for this simple, homey meal.
I have tried cutting the steak into individual portion before cooking, but it seems to fall apart that way.
I really love the way the steak and potatoes absorb the gravy instead of being smothered in it.

1 whole roundsteak
whole potatoes (1 for each person)
3 envelopes of brown gravy mix

In a  4 quart stock pan, add the whole steak and about 2quarts of water.
Boil until the steak is fork tender, about 1 to 1-1/2 hrs. adding more water when necessary.
Peel and boil the potatoes in another pan, until they are tender, but firm.
Then place the pan in the sink, and allow cold water to run over them until completely cool.
Allow the potatoes to stand in the cold water.
Back to the steak...
Once the steak is tender, remove it from the pot and set aside.
Mix the brown gravy envelopes with 2 cups of water. set aside.
Reduce the broth to about 2 inches, add the brown gravy and whisk while bringing to a boil.
The gravy should be very thin at this point, if not add a little more water. If it's too thick it can't be absorbed by the potatoes.
Place the steak into the pot.
Drain the potatoes and add them to the pot.
Reduce heat and simmer about 15-30 minutes (depending on the amount of water used) or until the gravy thickens slightly.

Remove the steak and potatoes from the gravy and serve. You can top them with more gravy if you like, but it doesn't really need it.
Serve alone or with fresh baked bread and a vegetable.

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