Beef Cubes over Mashed Potatoes

Talk about your hearty meal!  This is a favorite!  I'll even add some tips on making creamy and not lumpy mashed taters!  Enjoy!

Beef Cubes

1 round steak
2 Tbsp. real butter
2 Tbsp. soy sauce
4 Tbsp. Worcestershire sauce
1 can beef broth
Water

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

Cut round steak into small cubes.  In a deep pot or skillet, melt butter and saute' steak pieces until browned.  Add soy sauce, Worcestershire and beef broth.  Simmer over medium heat for approximately 1 hour.  As the meat starts to cook down and the beef broth dissipates, add water 1 cup at a time.  During the last 10 minutes of cooking, when the beef is really tender, make sure you have at least 2 cups of broth on the meat.  Bring to a boil and add the slurry above, stirring constantly until it thickens.  Drizzle the slurry in a little at a time, because you may not need it all.

Creamy Mashed Potatoes

6 medium potatoes, peeled
2 quarts water + 1 tsp. salt
1/4 stick real butter
1/4 cup evaporated milk
1 tsp. ground pepper
1 Tbsp. sea salt

Peel and cut potatoes into small chunks.  Boil in salted water until the potatoes are fork tender.  Make sure they are tender because if you try to mash them before they are all the way done, you will get lumpy mashed potatoes.  Drain water and put back into the pan.  Add butter to the pan so that it starts to melt and dump the potatoes back in.  Add salt and pepper and begin to beat with a hand mixer, while slowly adding the evaporated milk.  It should take 1/4 cup more or less.  Most people get lumpy or thick mashed potatoes because they don't add enough milk, so make sure they are creamy and not thick.

Place mashed potatoes on a plate and top with the beef cubes and some gravy!

Enjoy!