Simple Way to Make Super Quick Homemade Beef in Beer Gravy and Hasselback potatoes

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Ultimate Beef in Beer Gravy and Hasselback potatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef in Beer Gravy and Hasselback potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef in Beer Gravy and Hasselback potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef in Beer Gravy and Hasselback potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Beef in Beer Gravy and Hasselback potatoes using 14 ingredients and 12 steps. Here is how you cook that.

An experiment that turned out perfect especially when you have no other way of consuming beer other than cooking it.

Ingredients and spices that need to be Make ready to make Beef in Beer Gravy and Hasselback potatoes:

1. 500 g beef chunks already marinated
2. Vegetable oil
3. 2 tbsp flour
4. 2 tbsp sugar
5. 1 onion finely diced
6. 1 tablespoon gingergarlic paste
7. 1 tbsp red wine vinegar
8. 2 tbsp soy sauce
9. 1 cup water
10. 2 cups beer
11. 1 tbsp butter
12. Medium sized potatoes already peeled
13. Vegetable oil for deep frying
14. 1 mixture of salt, garlic powder and cayenne pepper tsp each

Steps to make 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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