Beef Tips over Mashed Potatoes

This is a hearty meal that the man of the house will really enjoy...or anyone in the house for that matter.  The meat is tender and has a thick gravy.  Place it over creamy mashed potatoes and what more could you ask for?

Beef Tips over Mashed Potatoes

Beef Tips:

1 round steak or other lean cut of beef
1/4 stick real butter
Water 2 cups + more as needed
4 Tbsp. Worcestershire sauce
6 Tbsp. Soy Sauce
1/2 white onion, sliced into thin strips
1 Tbsp. ground pepper

slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch

Slice the beef into very thin short strips.  Melt butter in a deep pan and add beef strips and onion slices.  Add Worcestershire and Soy Sauce.  Stir and cook over medium heat until beef has browned somewhat.  Add 2 cups of water.  Cover with a lid.  It takes about 40 minutes to cook these until they are tender, but you will need to check the water every 15 minutes or so and occasionally add a cup or so.  Yo

u don't want them to run out of water because you will use that for the gravy.

Once the meat is fork-tender, make sure there is at least 2 cups of water on the beef.  Add in 1/2 of the slurry and stir quickly until it is a thick gravy.  Add more if necessary.

When the beef is about 10 minutes from being done, start your potatoes.



Mashed Potatoes

6 medium potatoes, peeled and cut into cubes
2 quarts water
2 Tbsp. ground pepper
2 Tbsp. salt
1/2 stick real butter
1/4 cup evaporated milk (more or less)

Boil potatoes until they are fork tender.  Drain off water and add butter, salt, pepper and add the evaporated milk a little at a time.  The key to good mashed potatoes is to add just enough milk.  If you add too little they will be too thick.  If you add too much, they will be mushy, so add slowly.  Beat with beater until all is well combine and potatoes are creamy.

Ladle the potatoes onto a plate and top with the beef/gravy mixture. 

Enjoy!