Sirloin Tater Tot HotDish

Hot dish will always hold a special place in our Minnesotan .
Here’s a twist on a comfort food favorite made with real, unprocessed ingredients.

Sirloin Tater Tot Hot Dish
2 pounds grass-fed sirloin, cut into 1 inch pieces
1 tablespoon butter
2 tablespoons olive oil
Salt and pepper
1 cup diced carrot
1 cup diced celery
1 medium onion, diced
8 ounces mushrooms, sliced
1 tablespoon butter
2 tablespoons flour
1 ½ – 2 cups beef broth
¼ cup sour cream
2 tablespoons fresh sage, sliced into thin strips
1 tablespoon Worcestershire sauce
1 bag frozen tater tots
1 cup fresh cheese curds

In a large skillet, heat butter and oil over medium high heat. Salt and pepper the beef, then brown on all sides. Remove with a slotted spoon. Add carrot, celery and onion, saute 5 minutes until starting to soften. Add mushrooms and saute 5 minutes more. Add additional tablespoon butter, and sprinkle with flour. Stir well, coating the vegetables with the flour. Slowly add broth, stirring constantly, until the gravy thickens and begins to bubble. Add more broth if gravy seems too thick. Stir in sour cream, sage and Worcestershire sauce. Add beef back to the pan and combine all well. Taste and add salt and pepper if needed.

Pour mixture into 3 or 4 quart casserole (enameled cast iron works great!). Gently fold in ½ of the cheese curds. Top with tater tots, covering entire surface. Tuck remaining cheese curds in between tots.

Bake, uncovered, at 350 for 30 minutes until tots are crispy and brown and casserole is bubbling.