Beef Tips In Gravy With Mashed Potatoes

My grocery store has a small section where they mark down various meats on clearance, and that is usually when I purchase beef.  These steaks were marked down to a decent price,  and I decided to stretch them further by making them into beef tips in gravy and also make mashed potatoes for it to go on.  Other than the steaks, the rest of the ingredients are just pantry staples.

BEEF TIPS IN GRAVY OVER MASHED POTATOES
(Printable recipe)

Mashed Potatoes:
8 potatoes (2 per person)
2/3 cup butter
1/2 milk
Seasoned salt and pepper to taste

Wash and peel potatoes, cut potatoes in small chunks, cover with salted water, and boil just until tender (about 20 minutes or so). Drain well (important). Once drained, put the uncovered pan of potatoes on the burner over medium heat for just a couple of minutes; this will steam off any additional water so your potatoes will be fluffier – be careful not to scorch them.

Once all water has evaporated, remove from the heat and immediately add the butter and milk. Mash with a food masher, using an up and down motion, just enough to remove the lumps – do not stir them, as your potatoes will end up like glue.  Seasoned salt and pepper to taste, and add more pats of butter on to the top.

Beef Tips In Gravy:

1 pound of beef steak, diced into small pieces
1/4 cup flour
1/4 cup butter
2 cans beef broth (not pictured above)
Seasoned salt and pepper

Place the flour into a large zip top bag and add the beef.  Shake to make sure all the beef tips are coated with the flour.  Melt the butter in a pan and once melted, add the beef tips and cook until browned.  At this time add the rest of the flour that might have been left in the bag and stir it to cook the flour, for about a minute.  Add the beef broth a little at a time stirring constantly to make the gravy.  Let it cook until it is the desired consistency.  A good way to test it is to see if the gravy will coat the back of a spoon, and remember that gravy will thicken as it cools so it should be a little thinner than you desire for the final product.  Add seasoned salt and pepper to taste and stir in.

Place about a cup of mashed potatoes onto the plate and ladle about a quarter cup of beef tips in gravy over the top and enjoy.

This is comfort food at it's finest.  Enjoy!

Frugal Steak Hoagies

I enjoy making leftovers into totally different dishes from what they were originally.  I also like to make a lot of one thing so that I can do just this.  Here is how I make frugal steak hoagies from left over grilled hamburger patties.

 Other than the pre-cooked patties, I also used hamburger buns, canned peppers in tomato sauce and cheddar cheese.  The peppers in sauce that I used is some that my dad cans himself, but there are a few local brands that might be pretty close.  Demus and Oliverio's are two that come to mind.  I also puree the peppers and sauce with a hand blender so nobody gets a big chuck of pepper.

 First, slice all the burgers into thin strips, around 1/8" thick and warm in a skillet with a little butter or spray oil.  Add the peppers and heat through.

 Each sandwich/hoagie will be wrapped in a sheet of foil.  On each sheet, spray with some oil, then begin assembling until you have them all done.

To assemble just lay the bottom bun on the oiled foil, add the meat and pepper mixture, top with cheese and then top bun.  Wrap foil completely sealing each hoagie and place a baking sheet.

Bake in the oven preheated to 350 degrees F, for 15-20 minutes  This will heat it through and make the bread a little crispy.  Delicious! 

What are some ways you like to use leftover hamburgers?