Sirloin Tater Tot Hot Dish

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Sirloin Tater Tot Hot Dish

Hot dish will always hold a special place in our hearts. This twist on a Minnesota comfort classic features grass-fed beef and local Wisconsin cheese curds!

Ingredients

  • 2 pounds sirloin steak, 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
  • 1½ - 2 cups beef broth
  • ¼ cup sour cream
  • 2 Tablespoons fresh sage, sliced into thin strips
  • 1 Tablespoon Worcestershire sauce
  • 1 bag frozen potato tots or puffs
  • 1 cup fresh cheese curds

Instructions

In a large skillet, heat butter and oil over medium high heat. Season the sirloin with salt and pepper, then add to skillet and brown on all sides, about 8 minutes total.

Remove beef cubes with a slotted spoon and set aside. Add carrot, celery, and onion, then sauté for 5 minutes until starting to soften. Add mushrooms and sauté 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. Add salt & pepper to taste then pour mixture into 3 or 4 quart casserole dish. Gently fold in ½ of the cheese curds, then top mixture with potato tots, covering entire surface. Tuck remaining cheese curds among the tots, then bake uncovered for 30 minutes or until tots are crispy and brown and the hotdish is bubbling.

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