About 10 years ago at a Renaissance faire in Las Vegas we came across a food stand selling hot beef sundaes. They were as awesome as the name implied: a scoop of mashed potatoes, topped with chunks of pot roast, everything smothered in hot gravy, with a cherry tomato on top.
I have wanted to make them at home ever since. I just couldn’t convince my kids it would be a good idea.
This past weekend I decided I was going to make them, whether my family was interested or not. Turns out all it took was for my son to watch me pour fresh gravy over scoops of mashed potatoes before I found him next to me, bowl in hand, reaching for the ladle.
With my boyfriend visiting me for a few weeks I had bought a pound of cherries — his favorite — which were threatening to go bad. I pitted and sliced a cup of them to add to the stew meat as it simmered on the stove. The inspiration was a bottle of cherry wheat beer which had been languishing in the fridge for a few days. I often pour in a bottle of wheat beer when cooking beef, and the addition of fresh cherries with this particular flavor of beer seemed like a no-brainer.
The mashed potatoes are pretty straight forward: I poured them out of a box. I didn’t measure how much of what I used, and didn’t bother with the instructions on the box, so I can’t really include them here. I did flavor them with garlic salt, black pepper and dried cilantro, and mixed in plenty of butter and Half-and-Half to make them creamy.
The gravy is a standard gravy using left over bits and juices from the pot the meat was cooked in, and whisking in a steady stream of water once you’ve got a roux formed.
I started by scooping a sizable amount of mashed potatoes into a sundae bowl. I added bits of meat, another smaller scoop of mashed potatoes for height, then poured gravy over all of it so that visually it would mimic a hot fudge sundae.
The final result was whimsical and tasty. You can serve it as is, or alongside roasted vegetables or a salad for a more hearty meal.
Hot Beef Sundae
Ingredients for the beef:
- 1-and-a-1/2 pounds beef (cut for stews)
- 1 cup cherries (pitted and quartered)
- 2 cups water
- 2 large cloves garlic (shaved or minced)
- 1 bottle of wheat beer
- 1 tablespoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic salt
- 1 tablespoon oregano
Directions: Heat a little bit of oil in a large pot over medium heat. Add paprika, red pepper flakes and garlic.
Toast until paprika blooms. Add meat and sear.
Add beer, salt, pepper and herbs, and cherries. Add one cup of water.
Lower heat and simmer for an hour and a half, adding the final cup of water halfway through cooking.
Ingredients for the gravy:
- 2 tablespoons of butter
- 2 tablespoons of flour
- Water
Directions: Once meat has finished cooking, remove meat and cherries from pan. Over low to medium heat melt butter and stir in flour. Mix until a paste has formed, then slowly add in water, stirring continuously, until gravy reaches desired consistency.
The Link LonkSeptember 23, 2020 at 05:31PM
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Hot beef sundaes add a bit of whimsy to dinner | Cabin Fever Cookbook - Chico Enterprise-Record
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