2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. Kevin’s Natural Foods Sirloin Steak Tips with Gravy
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Make the Meat Filling.
Heat skillet on HIGH for one minute. Add 2 TBSP of olive oil.
Pro Tip: You should hear a sizzle. If the pan and oil are not hot enough, the mushrooms will start to water out and steam instead of sautéing.
Drain and separate Kevin’s Sous-Vide Sirloin. Add to the skillet and sear on each side for 2 minutes.
Remove sirloin from the skillet. Add more olive oil to the skillet.
Add the onions. Cook 5 minutes, stirring occasionally.
Add Kevin’s Sirloin back to the skillet. Add gravy.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, frozen corn, dried thyme, salt, and pepper. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat the oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.