Hot Beef Sundaes are a Drieling family favorite! Hot Beef Sundaes are a play on the popular dessert Hot Fudge Sundaes. Instead of ice cream, fudge sauce, sprinkles, whipped cream and a cherry on top – you have mashed potatoes, beefy brown gravy, shredded cheese, sour cream and a cherry tomato on top.
I was introduced to Hot Beef Sundaes by the Nebraska Beef Council (NBC), at meeting I attended a few years ago. NBC, funded by the Beef Checkoff, serves as a liaison between the folks who raise beef and those who consume it. NBC works to educate consumers about the benefits of eating beef, and in turn they listen to concerns and suggestions from consumers regarding beef. NBC brings that information back to the folks who raise beef, and we work together to better meet the needs of our consumers.
The original Hot Beef Sundae was on the menu at that meeting, unveiling a brand new beef product. The product, fully cooked and refrigerated beef tips in brown gravy, was developed based on suggestions from consumers and their need for convenience.
My version of Hot Beef Sundaes was developed based on my need to use up leftovers from cooking roasts, such as the Juicy Sirloin Tip Roast. Now, I find myself making roast just so we can have the Hot Beef Sundaes!
Don’t forget the rules of food safety! Here is the short list:
1) Always wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 2 cups leftover roast drippings
- 1 pound leftover roast, shredded
- 2 cups cold beef stock, divided
- 4 tablespoons flour
- 6-8 medium to large potatoes, peeled and cubed
- 1 cup milk
- 3 tablespoons butter
- Shredded cheese
- Sour cream
- Cherry tomatoes or diced tomato
- In a saucepan, bring roast drippings and 1 1/2 cups of beef stock to a simmer over medium heat.
- Pour remaining 1/2 cup of beef stock into a glass measuring cup or bowl. Add flour to the stock and whisk together until smooth.
- Add beef stock/flour mixture to the saucepan, whisking as you pour to prevent clumps from forming. Stir continuously at a simmer until gravy thickens. Add leftover roast to gravy; reduce to low heat and stir occasionally.
- Put potatoes in a stockpot and cover with cold water. Bring to boil over high heat. Boil until potatoes are soft and mashable.
- Drain potatoes and transfer to mixing bowl and add milk and butter. Mash with hand masher or electric mixer until smooth and creamy, for extra creaminess more milk can be added.
- Using a large serving spoon, spoon desired about of mashed potatoes into serving bowls. Pour a ladle full of beefy brown gravy over the potatoes, sprinkle with cheese and top with a dollop of sour cream. Add one cherry tomato or a few pieces of diced tomato and enjoy!