Beef and Gravy Baked Potato
Ingredients: Top sirloin steak, Russet potatoes, Olive oil, Salt, Beef broth · 90 min cook time · 800kcal · ~₩28,750
Ingredients
680g Top sirloin steak, 2개 Russet potatoes, 30ml Olive oil, 5g Salt, 3cartons Beef broth, 14g Dried porcini mushrooms, 1stalk Celery, 1개 Carrots, 3stalks Green onions, 45g Butter, 30g Flour, 2g Black pepper, 15ml Soy sauce, 1개 Dill pickle spear
Instructions
1. Place the top sirloin steak in the freezer for 30 minutes to firm it up for thin slicing.
2. Preheat oven to 400°F (200°C). Stab russet potatoes once or twice, coat them in olive oil and salt, and place directly on the oven rack to bake for 1 hour.
3. Combine beef broth and dried porcini mushrooms in a Pyrex. Bring to a boil in the microwave, then let steep while preparing other ingredients.
4. Cut celery into large chunks. Slice carrots thinly. Separate green onion whites from greens, slicing the whites thinly and reserving the greens for garnish.
5. Remove the sirloin from the freezer. Slice it as thinly as possible at a shallow angle to achieve a chipped texture and tenderness.
6. Heat olive oil in a wide pan over high heat until just starting to smoke. Brown half of the sliced beef in batches, seasoning as you go. Remove browned beef and set aside.
7. Add more oil if necessary, then brown the remaining beef, laying it flat and letting it sear before stirring. Season and cook until done, then remove.
8. Add 3-4 tablespoons of butter to the pan. Stir in the white ends of the green onions and cook briefly. Add flour to create a thick paste for the roux. If too thick, thin with more butter or oil.
9. Gradually stir in the mushroom-infused broth, a little at a time, to avoid lumps. Discard the last bit of broth to avoid any sand from the mushrooms. Bring to a boil to thicken.
10. Return the browned beef to the pan. Add carrots and simmer for 5 minutes. Then add celery and continue to simmer until vegetables are tender, about 15 minutes, adding more beef broth as needed to maintain desired consistency.
11. Taste the gravy. Add black pepper and a splash of soy sauce for umami flavor.
12. Check potatoes for doneness (they should be squishy). Slice open a potato, dig out some of the flesh to create space, then ladle in the beef and gravy stew. Place potato chunks back on top and add more gravy.
13. Garnish with a crisp, cold dill pickle spear and fresh green onions.
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