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60 lines
2.9 KiB
Markdown
60 lines
2.9 KiB
Markdown
---
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title: "Beef Tips in Gravy on Sour Cream Mashed Potatoes"
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date: 2021-03-11
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tags: ['american', 'beef', 'potato']
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author: batu-cam
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---
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Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This
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recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark
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Rippetoe.
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## Ingredients
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- Any lean, tough cut of meat (ex. round steak)
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- Unprocessed animal fat of some kind (ex. beef suet, mutton fat)
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- Potatoes
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- Sour cream
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- Butter
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- Milk
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- Shredded cheese of your choice
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- Small amount of flour
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- Beef bouillon (optional)
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- Red wine (optional)
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## Directions
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**Beef Tips in Gravy**
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1. Throw your pressure cooker with an open lid onto high heat or turn it onto sauté mode if it's electric
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2. Chop up the fat into very small, uniform cubes or strips and begin to sauté it in the pressure cooker
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3. Chop up your meat into medium, uniform cubes or strips and add it to the fat
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4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+
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kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef
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flavor of the gravy
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5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very
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conservative with the garlic powder)
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6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the
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cooker using hot water or red wine (optional) for more flavor.
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7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare
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your mashed potatoes
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8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat
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9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then
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allow it to come to a boil
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10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter
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11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the
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consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
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12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
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**Sour Cream Mashed Potatoes**
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1. Peel and dice up your potatoes
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2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork
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3. Turn off the heat and pour off the water
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4. Mash up the potatoes to the chunkiness you desire
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5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir
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6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of
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the mash)
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7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
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8. Plate under your beef tips in gravy
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