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1
Peel the potatoes as needed.
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2
If they're red potatoes you only need to remove the eyes.
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3
Cut into equal sized pieces and put in water to boil for mashed potatoes.
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4
As a general rule, for medium-sized chunks, it takes about 15 to 20 min for potatoes to be ready to mash.
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5
Add a little bit of beef broth (maybe a half cup or so) to the bottom of a large pot or Dutch oven.
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6
Maybe about a half-inch to cover the bottom.
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7
To the broth add your mushrooms and your onions.
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8
On top of this add your roast beef which is rare.
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9
Turn on low.
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10
As this warms up mixed together Beef broth, cornstarch, cumin, and Worcestershire sauce.
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11
Stir well.
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12
Put aside for later.
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13
Once the beef mushrooms and onions begin to get warm in the skillet or Dutch oven, turn up to a high heat, add the beef broth mixture and stir.
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14
This will thicken it.
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15
While this is heating up mix together the four envelopes of gravy mix.
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16
I use low-sodium because I don't like salt but if you like salt choose one that's just a regular one.
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17
I don't make my own gravy because I don't like all the fat content in it.
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18
(Tip: I use a small amount of water to create a paste, first, which eliminates lumps.
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19
Then I add the rest of the water as indicated on instructions)
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20
Let this mixture come to a boil and reduce down to low because everything is already cooked.
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21
Now all you're waiting for is the delicious potatoes to get done see you can mash them.
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22
The meat, mushrooms, and onions are already done as I said, so just keep them on low so they will stay warm.
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23
Make sure you don't let them stick to the bottom!
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24
Meanwhile prepare your mashed potatoes that you can serve with the mushroom gravy or brown gravy or whatever you've chosen to put in with your roast beef.
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25
Toast two pieces of bread per serving.
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26
Make sure to put the roast beef mushrooms and onions on top of the toasted bread.
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27
Seriously saturate that toady with gravy.
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28
Really.
