Beef and Potatoes With Leftover Gravy

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb potato, chopped into 1-inch cubes
  • 2
    lbs beef, chopped into 1 . 5-inch cubes
  • 2
    cups leftover gravy (add broth if needed)
  • 2
    tablespoons red wine (optional)
  • 3
    English cucumbers (to serve)
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DIRECTIONS

  • Remove any vegetables from the gravy and reserve.
  • In a large skillet, combine potatoes and gravy/broth.
  • Bring to boil.
  • Reduce heat to medium.
  • Cover the pan tightly; keep it covered between steps to preserve the moisture.
  • Simmer for 15-20 minutes, until potatoes are almost ready.
  • Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible.
  • Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan.
  • Add wine and deglaze.
  • Add beef, stirring to coat with the sauce.
  • Reduce heat to medium-low, and simmer for 30 minutes
  • Add potatoes back to the pan, stir.
  • Simmer for another 10-15 minutes.
  • (Add vegetables from the gravy - I had mushrooms in mine).
  • Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry.
  • Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead.
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