Beef in Beer Gravy and Hasselback potatoes
Beef in Beer Gravy and Hasselback potatoes

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef in beer gravy and hasselback potatoes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Beef in Beer Gravy and Hasselback potatoes is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Beef in Beer Gravy and Hasselback potatoes is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have beef in beer gravy and hasselback potatoes using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Beef in Beer Gravy and Hasselback potatoes:
  1. Prepare 500 g beef chunks already marinated
  2. Make ready Vegetable oil
  3. Take 2 tbsp flour
  4. Get 2 tbsp sugar
  5. Make ready 1 onion finely diced
  6. Prepare 1 tablespoon gingergarlic paste
  7. Get 1 tbsp red wine vinegar
  8. Make ready 2 tbsp soy sauce
  9. Prepare 1 cup water
  10. Prepare 2 cups beer
  11. Prepare 1 tbsp butter
  12. Get Medium sized potatoes already peeled
  13. Prepare Vegetable oil for deep frying
  14. Take 1 mixture of salt, garlic powder and cayenne pepper tsp each
Instructions to make Beef in Beer Gravy and Hasselback potatoes:
  1. Brown your beef in a shallow frying pan and set aside. With the same vegetable oil cook your onion and ginger garlic paste and set aside too.
  2. Melt your butter on low heat
  3. Add in your flour and sugar
  4. Cook until it makes a nice thick paste. If it's too thick then you can dilute with a tbsp of water. It should be of the consistency of porridge. It's called roux
  5. In a separate saucepot add in your onion mixture, roux, soy sauce, vinegar and beer and bring to a boil then simmer.
  6. Add in your beef and simmer till the stew thickens to nice gravy
  7. Once ready…season with salt and pepper to taste. Serve hot with your best accompaniment preferably rice or potatoes.
  8. For your hasselback potatoes, bring your peeled potatoes to a boil in salted water until well cooked. Set aside to cool.
  9. Place one potato after the other on a wooden spoon and make slits across the potatoes. The wooden spoon prevents you from cutting the potatoes all the way through
  10. Your slit potatoes should resemble these…
  11. Deep fry in hot vegetable oil till golden and crispy.
  12. Once ready toss in garlic powder salt and cayenne mixture till evenly coated. Enjoy.

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