What you need:
- 2 lbs. Idaho potatoes, peeled and cut into chunks
- 1/2 tbsp. extra virgin olive oil
- 4 slices bacon or peppered bacon, chopped (I used the precooked
- 2 lbs. petite sirloin steak, cubed
- 1 onion, chopped
- Black pepper
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups beef stock
- 2 tbsp. Worcestershire sauce
- 1 egg yolk
- 3 tbsp. sour cream
- 3 to 4 tbsp. chives
- 1 tsp. paprika
- Place potatoes in a pot, cover with cold water and bring to a boil.
Season with salt and boil until tender, 12-15 minutes. *Save a ladle of
starchy water just before draining*
- If you use regular bacon, next step: heat a skillet with high sides over
medium high heat. Add extra virgin olive oil and add bacon. Crisp bacon
and remove to paper towel lined plate. If you use microwave bacon,
microwave and slice into smaller pieces.
- Brown sirloin steak cubes, 4-5 minutes.
- Add onions. Cook until tender, 6 to 7 minutes. Season with salt and pepper.
- While meat cooks, melt butter in a small saucepan over medium heat.
- Whisk flour into butter, cook 2 minutes. (Watch for burning)
- Whisk beef stock into butter/flour mixture.
- Then add Worcestershire sauce and season with salt and pepper to taste. Thicken for 6 to 7 minutes.
- Pour gravy over meat. Turn on your broiler.
- Temper egg yolk by beating it with the starchy potato cooking water.
- Place drained potatoes back into the pot you cooked them in to dry them out a little.
- Mash potatoes with egg yolk and sour cream. (Next time I'm adding butter
- also if you choose to do blue cheese and chives, fold it in here)
- Season with salt and pepper.
- Spread meat over the top of the potatoes in an even layer.
- Garnish with paprika on potatoes (and meat if you want). Place under
broiler for 5 minutes to crisp and brown the potatoes, 2 to 3 minutes.
- Crumble reserved bacon over the top.
Recipe adapted from Rachael Ray