Today, we have a special guest post and I couldn’t be more excited. If you don’t know Terryn Drieling from Faith, Family and Beef, you should make her acquaintance right quick. She’s my neighbor to the South, and is one of the best people you could ever hope to have be part of your life. She also has the cutest children on the planet. And if you go visit her, she’ll magically whip up something beefy and delicious. But enough about all that — let’s get to the good stuff — a Hot Beef Sundae!!!!!
Do you know what’s better than a hot fudge sundae, at least in my opinion?
A Hot Beef Sundae is better – that’s what.
What exactly is a Hot Beef Sundae, you ask? Well, it’s exactly like a hot fudge sundae except there’s mashed potatoes in place of ice cream, hot beef gravy instead of hot fudge sauce, cheese instead of sprinkles, sour cream instead of whipped cream, and the cherry is of the tomato variety and not the maraschino.
It’s a sundae for those of us with more of a salty tooth than a sweet one, that’s for sure. However, it is kid and rancher approved. So, even if you’ve got a sweet tooth, I would venture a guess that you’ll like this sundae too.
Hot Beef Sundaes
2 pounds stew meat
1 (.7 ounce) package dry Italian dressing
1 (1 ounce) package dry Ranch dressing
1 (.87 ounce) package brown gravy mix
2 cups water
5 cups beef stock
7 tablespoons flour
5 pounds potatoes, cubed
3 tablespoons butter
1) Add stew meat, dry ranch and Italian dressings, brown gravy mix, and 2 cups water to a large saucepan. Cover the sauce pan, place on the stove over medium-high heat and bring to a boil. Boil for 15 minutes. Then reduce heat and let simmer, covered, for one hour or until the meat is fall apart tender.
2) Remove the stew meat from the pan. Shred the meat into smaller pieces if desired and set aside.
3) Add 3 cups of the beef stock to the remaining stew meat drippings in the saucepan; bring to a boil.
4) Meanwhile, pour the remaining 2 cups of beef stock into a glass measuring cup or bowl. Add flour to the stock and whisk together until smooth.
5) Gradually pour the beef stock/flour mixture to the saucepan, whisking as you pour to prevent clumps from forming. Stir continuously at a simmer until gravy thickens. Add stew meat back into the gravy; reduce to low heat and stir occasionally.
6) Put potatoes in a stockpot and cover with cold water. Bring to boil over high heat. Boil until potatoes are soft and mashable (it’s a scientific term… hehe!).
7) Drain potatoes, transfer to mixing bowl, and the add butter. Mash with hand masher or electric mixer, adding milk as desired until potatoes reach desired consistency.
8) Using a large serving spoon, spoon desired about of mashed potatoes into serving bowls. Pour a ladle full of beefy brown gravy over the potatoes, sprinkle with cheese and top with a dollop of sour cream. Add one cherry tomato or a few pieces of diced tomato. Enjoy!
*Note: This recipe will feed 8 hungry ranchers. If you do not have 8 hungry ranchers, or the equivalent, to feed – the leftovers can be frozen, or put in the fridge to be enjoyed the next day.