This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce. We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI. We absolutely loved them! My husband and I had them every day of the 3 day festival. When we got home, I tried to recreate it. This is what I came up with.
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
To serve, place a layer of the potatoes in a bowl.
This is a recipe that serves two as a main course, so I can make it for my husband and myself with leftover ingredients.
Being that I have a soy allergy, soy sauce is off limits for me. However, I have discovered a couple of choices in the grocery stores that I can now have as a replacement: No Soy soy-free sauce and Coconut Aminos. There is also a link below to a homemade soy sauce substitute.
As always, you can change the vegetables and /or meats that go into this dish.
This is the recipe I use for a soy sauce substitute: https://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Place chicken in a Ziploc bag with some milk. Let set for at least 20 minutes. Preheat oven to Speedbake 400 degrees. If you do not have a Speedbake, you might want to bump it up to 425.
Place 1/2 stick of butter in a cookie sheet with sides. Melt butter in oven as it is preheating. Make sure there are no dry spots on the pan.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in a bag, until coated, or dip each piece in a bowl until coated.
Cook 15 minutes. Turn each piece of chicken and continue cooking for 10 minutes, or until cooked through.
I served mine with broccoli and seasoned brown basmati rice.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings as that finishes cooking.
Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
Add beef and brown well on both sides.
Add mushrooms and saute 5 minutes longer.
Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
In large bowl, mix together dry ingredients; set aside. Preheat waffle iron.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Generously spray your waffle iron with no-stick cooking spray. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
This is our grandkids’ favorite breakfast!!! I make the batter and my husband makes the pancakes. You can also make them without the chocolate chips if you prefer.
Beat egg with mixer until fluffy. Beat in remaining ingredients just until smooth. You may have to add a little more buttermilk if it is too thick. Drop by 1/4 cup onto hot greased griddle. Cook until edges start to cook, then flip and cook on other side. Continue with rest of batter. Serve warm with powdered sugar.
Recipe Notes
The buttermilk powder makes a more fragile pancake than the real buttermilk. We like to use the full fat buttermilk.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Nutrition info for 2 pancakes:
399 calories, 19 g. fat, 263 mg potassium, 53 g carbs, 4 g fiber, 29 g sugar, 11 g protein
If you make this without the chocolate chips, 2 pancakes contain: 212 calories, 8 g fat, 263 mg potassium, 29 g carbs, 1 g fiber, 8 g sugar, 8 g protein
Cut up bacon and cook in skillet until almost done, then add onions and cook until tender.
Combine all ingredients in a mixing bowl and stir well. If it is too soupy, add a little more flour.
Heat skillet over medium heat. Use bacon grease or butter. Use an ice cream scoop to form mixture into patties and pan-fry until crisp on each side.
Recipe Notes
If the potatoes are really thick, you may not need any flour at all!
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
