This is a fun idea for a snack on game day. It is steak and mashed potatoes wrapped in a spring roll and served with a gravy dipping sauce. I pan fried them in olive oil so I didn’t need to get out the deep fryer and the good olive oil just adds to the rich little snack.

You will need:

  • 2 baking potatoes – like a russet
  • 1/2 cup milk (any kind)
  • 2 tbsp olive oil – I always use extra virgin
  • 2 tbsp butter
  • salt and pepper to taste
  • 1 steak – I used a filet mignon/beef tenderloin
  • 2 cloves garlic – chopped
  • 1 tsp Italian seasoning mix with a bit of chili flakes
  • 1/4 tsp fresh ground pepper
  • 2 tbsp olive oil
  • won ton wrappers
Gravy Dip
  • 1 cup chopped mushrooms – any kind
  • 1 small onion – diced fine
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp flour
  • water or beef broth to thin out
  • salt and pepper to taste

  Step 1: make your mashed potatoes. Wash and peel potatoes. Chop into large chunks.     Step 2: Place in salted water and boil until a knife inserted indicates the potatoes are soft and cooked through. This takes approx 20-30 minutes on medium heat. (depending on the size of your chunks, smaller pieces cook faster)     Step 3: drain potatoes and place back into the hot pot. Add milk, olive oil and butter and mash. Add salt and pepper and taste to ensure seasoned properly. You want the potatoes mashed but not thin and wet. Once they cool they will firm up slightly. Set aside to cool.     Step 4: place steak in a small bowl. Add chopped garlic, Italian seasoning, ground pepper and olive oil. Rub and let sit until meat comes to room temperature. I do not add salt here I wait until just before cooking it.     Step 5:  add a good sprinkle of salt and add meat and olive oil to a hot pan. Cook briefly. A few minutes on each side. You don’t want to overcook the steak since it is a very tender cut and also because you will be cooking it a bit more once it is in the wrapper. I cook mine to a medium-rare. Remove from pan and let sit for 5-10 minutes before slicing.     Step 6: chop mushrooms, onions and garlic.     Step 7: in the same pan (do not wash it!) place onions and olive oil and cook for 10 minutes on medium heat, scraping all the browned bits from the steak into the onions. Add mushrooms and garlic and cook another 10 minutes. You want to cook out most of the water from the mushrooms and they will just start to brown. Add the flour and stir into the mushrooms. Cook 30 seconds and add 1/2 cup of beef broth or water. Stir well. The broth with thicken with the flour and you can continue to add a bit more broth until the gravy is the consistency you prefer in a gravy.       Step 8: slice cooled steak. Separate the won ton wrappers (I work with 4 at a time to avoid drying out) Add a slice of beef and a heaped teaspoon of mashed potato, salt and pepper. Dip your finger in water and wet edges of wrapper. Fold in sides and wrap, making sure water seals edges. Repeat until you are done. You can use mashed potatoes and asparagus or ham or whatever you like.     Step 9: in a large pan shallow fry the spring rolls in olive oil until browned  on all sides. Place on paper towel and sprinkle with salt and pepper right away. You can deep fry if you prefer. I like this method because it is easier, cleaner and I use better quality oil.     what is not to love?!! steak and mashed potatoes dipped in gravy!

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