Hackbraten, Brown Gravy, Mashed Potatoes and Buttered Peas

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 16 oz frozen sweet peas (Do not thaw before cooking)
• 3 tbsp unsalted butter
• 1 small shallot (Finely minced)
• 2 tbsp water
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground)

Instructions

1. 1

   Melt the butter in a medium saucepan or skillet over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until softened and translucent, being careful not to let it brown.

2. 2

   Add the frozen peas directly to the pan (no need to thaw). Pour in the water, then sprinkle with salt and freshly ground black pepper. Stir well to combine and coat the peas evenly.

3. 3

   Increase the heat to medium-high to bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pan, and cook for 5-7 minutes, stirring occasionally. The peas are done when they are bright green, tender, and heated through.

4. 4

   Remove the pan from the heat. Taste and adjust the seasoning with more salt or pepper if desired. Serve immediately while warm.