1. Remove any vegetables from the gravy and reserve. 2. In a large skillet, combine potatoes and gravy/broth. 3. Bring to boil. 4. Reduce heat to medium. 5. Cover the pan tightly; keep it covered between steps to preserve the moisture. 6. Simmer for 15-20 minutes, until potatoes are almost ready. 7. Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible. 8. Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan. 9. Add wine and deglaze. 10. Add beef, stirring to coat with the sauce. 11. Reduce heat to medium-low, and simmer for 30 minutes 12. Add potatoes back to the pan, stir. 13. Simmer for another 10-15 minutes. 14. (Add vegetables from the gravy - I had mushrooms in mine). 15. Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry. 16. Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead. ---------------------------------------------------------------------------
Ingredients
