MLK Day and No Peek Beef Tips

Martin Luther King Jr was a man of many things. He had a strong belief in God, in the value of family and in America. He visualized a world that knew no color. It was a good dream for a struggling nation.

I share his dream. Right or wrong, I don’t want color to influence me. I get that I don’t understand what it is to be a black man. But then a black man does not get what it is to be a mixed race woman. I’m Spanish, Chinese, Irish, Filipino, and Cherokee. Guess what? All of these “races” were once considered a subclass, at times indentured; oppressed or segregated. We all have our crosses to bear. That cross need not define us. We are all created in the image of God, God isn’t a color, or race or creed. The image of God exists in the soul within. Therein lay the true essence and measure of a person.

Today seemed a good day to share a dish that is simple to make, yet will feed a large family for very little cost. Happy Monday!

Slow Roast No Peek Beef Tips
2 lbs Stew Meat
Salt to taste
Black Pepper to taste
1 can Cream of Mushroom Soup
1 packet Brown Gravy Mix
1 envelop Beef Onion Stock
2 cups Beef Stock

Heat oven to 300 degrees.

Trim stew meat into bite-size pieces if in big chunks. Season generously with salt and pepper. Place beef tips in a 13 by 9 inch casserole dish. Set aside.

In a large mixing bowl, whisk mushroom soup, gravy mix, onion soup and beef stock. Pour over stew meat.

Cover, bake undisturbed in the heated oven for 3 hours.

Serve over mashed potatoes and buttery peas.

Buttery Whipped Potatoes
6 medium Russet Potatoes
1/2 cup Milk
3 tablespoons Butter
Salt to taste
Black Pepper to taste

Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.

Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.

Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully pour contents of Dutch-oven into colander, drain potatoes well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.

Pour warmed buttery milk mixture over the potatoes. With a handheld mixer or electric whisk whip potatoes. Season to taste, transfer to a warmed bowl and enjoy.

Buttery Baby Peas
1 can Young Peas
1 tablespoon Butter
Onion Powder to taste

Drain peas and place in a sauce pan over medium low heat. Add butter, season with onion powder. Simmer until just heated through.