Friday, August 8, 2008

Barbecue Beef and Mashed Potatoes

This is a favorite dinner of my husband and son. It makes for an especially great one too because you can make do with not so fabulous cuts of meat. I use anything from sirloin pieces to boneless ribs. You can substitute fake mashed potatoes too, if your pressed with time, because the sauce covers that not quite homemade taste that only fresh potatoes give you. A quick tip on fresh mashed potatoes is to cut them thin, into slices as if you were making scalloped potatoes. I have found that they cook twice as fast as chopping into chunks. When you brown the beef, I recommend to only sear the outsides. If you leave them still a little rare in the center they don't become tough as you simmer them in the sauce.

Barbecue Beef and Mashed Potatoes

Mashed Potatoes

5 med. Yukon (or just white) potatoes
1 cup Milk
1/2 cup Butter

Peel and Slice Potatoes. Place in medium saucepan and fill with water until it just covers the potatoes. Cover and bring to a boil on high. Lower to med-high and let cook until potatoes break apart with just a stab from a fork. Drain and place back in saucepan. Add milk and butter and mash until creamy. Add salt and pepper if desired.

Barbecue Beef

4 boneless beef ribs ( or 3 cups of chopped sirloin)
1 bottle barbecue sauce
1/4 cup Worcestershire sauce
1/4 cup diced onion
1 Tbsp Steak sauce

In large skillet on medium heat brown beef. Add worcestershire, barbecue sauce and onion. Lower heat to med-low and simmer for 7-8 minutes. Add steak sauce and stir.

Serve immediately.

1 comment:

Sweet Bird said...

That sounds tasty. Would you disown me if I wanted that over rice?