This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce. We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI. We absolutely loved them! My husband and I had them every day of the 3 day festival. When we got home, I tried to recreate it. This is what I came up with.
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
To serve, place a layer of the potatoes in a bowl.
Crepes are so versatile! They can be used for breakfast, lunch, dinner, dessert or a snack! This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. There are so many possibilities! Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. It turned out great! We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.