Dried Beef Gravy over New Potatoes
Back in the day, my mom became an expert at making very filling but very inexpensive meals for her to growing boys. This was on of those dishes. My brother Pat and I actually loved it which was good because we had it pretty often. I have integrated some of the stuff I have learned away to make it even tastier I think, but my daughter still won’t touch it.
2 lbs baby new potatoes, washed and cut into bite sized pieces, if needed
1 Tbs olive oil
1/2 cup unsalted butter, divided
1 2.5 oz container of Armour Dried beef, sliced into slivers
1 med sweet or yellow onion, sliced very fine
3 cloves garlic
1/4 tsp Tajin spice
1/4 cup dry white wine, divided
2 Tbs Key Lime juice
1/4 cup Flour
salt, pepper and water as needed
- Boil the potatoes until done. Set aside.
- In skillet on medium heat, add oil,1/2 the butter, onions, garlic and beef. Cook until onions are caramelizing.
- Add 1/2 the wine, Tajin spice and sprinkle in flour a little at at time, until it forms a slurry.
- Stir in remaining wine, butter and Key Lime Juice.
- Add water, salt and pepper to taste and to maintain gravy consistency. Keep cooling and starting until the consistency is the way you like it. Remove from heat.
- Divide potatoes among the plates and squish them with a fork until you have a 3/8in layer of potatoes. Your diners may wish to add more butter and salt and pepper to their potatoes. It’s not necessary but my brother Pat always did it that way.
- Add gravy across the potatoes and serve with your favorite hot sauce.