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A quintessential Midwestern comfort food, this Beef Manhattan features tender, thinly sliced roast beef and creamy mashed potatoes served over soft white bread, all generously smothered in a rich, savory brown gravy. It's a hearty, satisfying, and nostalgic meal perfect for a cozy dinner.
For 4 servings
Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
While the potatoes are boiling, prepare the gravy. In a large skillet or saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour to create a smooth paste (roux). Cook, whisking constantly, for 1-2 minutes until it turns a light golden brown and smells nutty.
Gradually pour in the beef broth while whisking continuously to prevent lumps. Bring the mixture to a simmer. Stir in the onion powder, garlic powder, Worcestershire sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Let it simmer gently for 5-7 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
Once the potatoes are tender, drain them well and return them to the hot pot. Add the remaining 4 tablespoons of butter, the warm milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash the potatoes until smooth and creamy. Cover to keep warm.
Reduce the gravy heat to low. Gently add the sliced roast beef to the skillet, submerging the slices in the gravy. Allow the beef to heat through for 2-3 minutes. Avoid boiling, which can make the beef tough.
To assemble, place two slices of bread on each plate, slightly overlapping. Top the bread with a generous pile of the warm roast beef. Add a large scoop of mashed potatoes next to the beef. Finally, ladle a liberal amount of hot gravy over everything. Serve immediately.
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A quintessential Midwestern comfort food, this Beef Manhattan features tender, thinly sliced roast beef and creamy mashed potatoes served over soft white bread, all generously smothered in a rich, savory brown gravy. It's a hearty, satisfying, and nostalgic meal perfect for a cozy dinner.
This midwest recipe takes 40 minutes to prepare and yields 4 servings. At 804.11 calories per serving with 52.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Create a 'Turkey Manhattan' by substituting sliced roasted turkey for the beef and using turkey gravy instead of beef gravy.
While classic white bread is traditional, you can use sourdough, whole wheat, or Texas toast for a different texture and flavor.
Sauté a small, finely diced onion and a clove of minced garlic in the butter before adding the flour for a deeper, more aromatic gravy.
The roast beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Beef is a rich source of B vitamins, particularly B12 and B6, which are crucial for energy production, brain function, and the formation of red blood cells.
The combination of carbohydrates from the potatoes and bread provides a substantial source of energy, making this a very filling and satisfying meal.
A typical serving of Beef Manhattan can range from 600 to 800 calories, depending on the portion size and specific ingredients used, particularly the amount of butter and the fat content of the beef and gravy.
Beef Manhattan is a classic comfort food and is generally high in calories, sodium, and saturated fat. It's best enjoyed as an occasional treat rather than a regular meal. You can make it slightly healthier by using low-sodium broth, lean roast beef, and controlling the amount of butter.
They are very similar, and the terms are often used interchangeably. A Beef Manhattan specifically refers to the open-faced sandwich served with mashed potatoes and gravy, a style that originated in Indianapolis. A 'Hot Beef Sandwich' is a more general term that might not always include mashed potatoes.
Absolutely! This recipe is a perfect way to use leftover pot roast or roast beef. Simply slice it thinly and warm it in the gravy as directed.
Yes, you can make the gravy up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop, whisking in a little extra broth if it has thickened too much.