Yet another recipe using the leftovers from our Pot au Feu. We had some of the beef left over, so we wanted to use it up, and figured this would be a nice, simple way to do it. Since the beef was already done, all we had to do was heat it up, and make the mashed potatoes and gravy.
- Approximately 1 lb (.45 kg) beef roast, cooked.
- Approximately 1 lb (.45 kg) baby red potatoes.
- 4 tbsp Butter
- 4 cups Chicken, beef or vegetable stock
- 1/4 cup White wine
- Halve your baby red potatoes, and boil them in lightly salted water until they are soft.
- Depending on the consistency you like, you can either just crush them with a fork or run them through a food mill to mash them.
- In a pot over medium heat, mix with 2 tbsp of butter, about a cup of milk, and as good splash of cream. Mix liquid into the potatoes well, until they are smooth.
- Shred one or two small pieces of beef, then melt 2 tbsp of butter (or bacon fat) in a skillet over medium heat and brown the beef shreds in the skillet.
- Place the rest of the leftover beef in an oven-proof dish and heat up slowly in the oven at very low temperature to avoid over-drying it.
- Add about 2 tbsp flour to the skillet and mix in with the butter until you get a bit of a paste, cook for a couple of minutes to remove the raw flour taste.
- Add the wine to the skillet and mix well to dissolve all the flour.
- Add the stock a little bit at a time, making sure to mix well (even whisk if you need to), to assure that you don't get any flour lumps in your gravy.
- Once all the stock has been added, turn the heat up to medium-high and bring the liquid to a fast boil. Stir regularly and let it reduce until you have a gravy of desired thickness.
- Serve several slices or pieces of the beef roast, a goodly lump of mashed potatoes, and gravy over it all.