For today, I think you will love these recipes. Roast beef with pan gravy and crash hot potatoes. I would love to take credit for the potato recipe, but alas it is from another blog, namely The Pioneer Woman. (http://www.thepioneerwoman.com/) What a blog, take a while, sit back and relax while perusing this wonderful blog.. But ! Not right now. You have a roast beef dinner to make. Or one of us does. :)
Roast Beef Dinner with Pan Gravy and Crash Hot Potatoes
Let's get started:
Rinse roast under running water, pat dry, trim excess fat away. Sprinkle generously with kosher salt and the pepper, onion and garlic powder; add onion slices to top of roast. Add water to bottom of roasting pan, add beef bouillon cubes.
Place roast in a preheated 425 degree oven.
Wash potatoes, place in pot filled with enough cold water to cover potatoes:
Bring water to a boil, cook potatoes until they are fork tender.
While roast is cooking prepare cookie sheet or jelly roll pan with olive oil, just drizzle it on the bottom of the pan:
When potatoes are tender, drain water and transfer potatoes to prepared cookie sheet. Here is where the crash part comes into play. Get ready for it... take a potato masher and press onto each potato, not too hard but enough to break the peel, turn the masher about 90 degrees and press again.
Meanwhile, after 30 minutes, reduce the tempature of the oven to 350 degrees. Continue cooking roast until desired doneness. Remove from oven, allow to rest.
Place potatoes in a 425 degree oven, on the top rack for 20-25 minutes.
Let's make the gravy. Do not jump ship now, it is easy as pie, well easy enough, pie takes practice.
Looks are deceiving, this was red in the middle, medium beef internal temperature is about 165 degrees on meat thermometer.
Take pan drippings, sprinkle in flour, a little milk and/or water. Whisk, whisk, whisk. Do not give up or lumps will win out. Keep whisking or stirring until all the flour is mixed in evenly with the pan drippings and gravy thickens up.
How do you like these action shots. Who knew I would need the sports setting on the camera while cooking? Not me! Could this possibly count as a work-out?
Sliced roast beef, a little rare for my tastes, but husband loves it this way. I go more for the end pieces and medium well.
All plated up:
The Ingredients:
1 roast beef. The roast shown was aproximately 3 pounds.
1 small onion, sliced
4 beef bouillon cubes
1 cup water
Kosher salt and ground pepper to taste, additional for potatoes
Onion and garlic powder
Red potatoes or any small, round shaped potatoes (new potatoes, yukon gold)
Olive oil
The How-To:
Prepare roast by trimming any extra fat off roast. Rinse under cool water. Pat dry. Place roast in roasting pan, add a liberal amount of salt, pepper, garlic and onion powder. Place onion slices on top of roast. Place about a cup of water in pan, as well as the bouillon cubes (these add more flavor to the gravy). While roast is roasting in oven you may have to add additional water. Place roast beef in a preheated 425 degree oven for 30 minutes. Reduce temperature to 350 degrees and roast for aproximately 25-30 minutes per pound.
While roast is roasting, prepare potatoes for cooking. Wash potatoes. Place desired amount of potatoes in a pot filled with enough cold water to cover tops of potatoes. Place pot on stove, turn heat to medium high to high heat. Bring water to a boil, allow potatoes to cook until fork-tender. When potatoes are done, drain water from pot. Place potatoes on a cookie sheet (or jelly roll pan as pictured here), that has been drizzled with olive oil. Allow space between potatoes. Take a potato masher or two forks, and mash down on each potato, not too much, but enough to break the peel. Turn sheet 90 degrees and mash again. Brush olive oil onto potatoes, add a liberal amount of kosher salt and pepper to the potatoes. At this point you may add an herb of your choice, such as rosemary or parsley. We prefer just the olive oil, kosher salt and pepper. Place potatoes on top rack in a pre-heated 450 degree oven bake for 20-25 minutes. Until the tops of the potatoes are nice and crispy looking. yum.
Meanwhile while the potatoes are baking and the roast is resting, get to work on the gravy. I leave the juices right in the roasting pan. My pan is old and well-used so no worry about any scratching or ruining the pan if it is used over the open flame. Your call on the pan you choose to use but make sure you scrape up the brown bits at the sides of the pan, therein lies flavor. Take your flour and sprinkle it into the juices while whisking. I have an old Tupperware flour sifter, this works great but I am not sure they are available for purchase anymore, any sifter will do or just sprinkle it on, just make sure you add small amounts at a time. The temperature on the stove should be about medium. Whisk, whisk, whisk away. Add milk to gravy if it gets too thick. Add salt and pepper to taste, check first, as the bouillon cubes will add salt. Keep gravy warm on stove until ready to serve.
The roast is rested, let the slicing begin. Potatoes are done; start plating everything up, add a vegetable if you choose.
Enjoy your Sunday dinner!
Evelyn
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