The Best Hometown Meat and Potatoes
How to Make The Best Hometown Meat and Potatoes
- After you have trimmed the beef chuncks of fat then if any of the pieces of meat are bigger than the others, cut them to match the size of the rest of the beef chunks. Roll the beef in flour and coat well as the flour will also act as a thickening agent for the gravy.
- In a large deep fry pan, add the oil and put on med-high heat. When the oil is hot, add the floured beef. Season the meat with salt and pepper and cook till browned but not cooked through.
- Add water to just above the beef. Believe me, this will cook down to a wonderful gravy. Add both the gravy and stew seasoning packets and stir well to incorporate. Bring to a just a boil, turn heat to low, cover and simmer for two hours, stirring occasionally. Add more water only if needed.
- When done the meat will be fork tender and the gravy will be perfect. You can add salt and pepper if needed. Serve over mashed potaoes or as a gravy over the meat and side potaoes. I always made corn with a little butter on top of the corn to go with. SO delicious and hearty! A true meat and potaoes meal!