Recipe for Beef and Gravy with Mashed Potatoes

There’s nothing quite as comforting and satisfying as a classic roast beef dinner, complete with rich, savory gravy and creamy mashed potatoes. This traditional meal, often enjoyed on Sundays or special occasions, is a true testament to the art of home cooking. The tender roast beef, seasoned to perfection and cooked to your preferred doneness, pairs beautifully with velvety mashed potatoes, creating a harmony of flavors and textures. The crowning glory of this dish is the homemade gravy, made from the flavorful drippings of the roast, adding depth and richness to every bite. Whether you’re preparing this feast for a family gathering or a cozy dinner at home, this recipe is sure to become a cherished favorite, bringing warmth and joy to your table.

Ingredients:

For the Roast Beef:

• 1.5 kg (3.3 lbs) beef roast (such as rib, sirloin, or rump)
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• Salt and pepper, to taste
• Fresh rosemary and thyme sprigs (optional)

For the Gravy:

• Beef drippings from the roast
• 2 tbsp plain flour
• 500 ml beef stock
• Salt and pepper, to taste

For the Mashed Potatoes:

• 1.5 kg (3.3 lbs) potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
• 100 ml milk
• 50 g butter
• Salt and pepper, to taste

Instructions:

Roast Beef:

1. Prepare the Beef:
   • Preheat your oven to 220°C (425°F).
   • Rub the beef roast with olive oil, salt, and pepper. Insert the garlic slices into small incisions made in the beef.
   • Place the beef in a roasting pan. Add rosemary and thyme sprigs on top, if using.
2. Roast the Beef:
   • Roast the beef in the preheated oven for 15 minutes.
   • Reduce the oven temperature to 180°C (350°F) and continue roasting for 20 minutes per 450 g (1 lb) for medium-rare, or longer for your desired doneness.
   • Once cooked, remove the beef from the oven, transfer it to a cutting board, and let it rest for at least 15 minutes before carving.

Gravy:

1. Make the Gravy:
   • Pour off excess fat from the roasting pan, leaving about 2 tablespoons of drippings.
   • Place the roasting pan on the stove over medium heat.
   • Sprinkle the flour over the drippings and stir continuously to make a roux, cooking for about 2 minutes.
   • Gradually add the beef stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer and cook until the gravy thickens, about 10 minutes.
   • Season with salt and pepper to taste. Strain the gravy through a fine mesh sieve, if desired, for a smoother texture.

Mashed Potatoes:

1. Cook the Potatoes:
   • Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
   • Bring to a boil, then reduce to a simmer and cook until the potatoes are tender about 15-20 minutes.
   • Drain the potatoes and return them to the pot.
2. Mash the Potatoes:
   • Add the milk and butter to the potatoes. Mash until smooth and creamy.
   • Season with salt and pepper to taste.

Serve:

1. Carve the Beef:
   • Slice the rested roast beef into thin slices.
2. Plate the Meal:
   • Serve the roast beef slices with a generous portion of mashed potatoes.
   • Pour the hot gravy over the beef and potatoes.
3. Enjoy:
   • Enjoy this classic, hearty meal with your favorite vegetables or sides

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