Homestyle Beef Manhattan
A Manhattan is roast beef with brown gravy & mashed potatoes. My mother used to make it with leftover beef and gravy. This is my rendition. Marty loves it, I think he actually likes it better than the original roast!
I use leftover beef and 3 cups of broth from my Kathy's New Old Fashioned Roast Recipe. The broth with the infused wine makes awesome gravy. Sometimes I use Bob Evans mashed potatoes instead of making them from scratch.
- 6 tablespoons butter
- 6 tablespoons of flour
- 3 cups of homemade beef broth, fat skimmed off the top
- sliced beef for sanwiches
- 8 slices of sandwich bread
- 4 servings of mashed potatoes
Preparation time 10mins
Cooking time 20mins
Heat large saucepan over med heat.
Melt butter until foams. Stir in flour until no lumps remain. Cook on low heat for 6 min (1 minute for each tablespoon of flour). Turn heat to medium low.
Slowly add broth a little at a time stirring between until smooth after each addition. After adding a cup, start using a whisk to keep the mixture smooth.
After all liquid is added, turn gravy to medium. Salt and pepper to taste. Stir occasionally, to prevent sticking on the bottom, until the gravy comes to a simmer and has thickened.
Warm beef, if desired.
Spread a little gravy on a dinner plate. Place one slice of bread in the middle of the plate. Layer the sliced beef on top add some gravy, and top with the other piece of bread. Cut into 2 pieces. Spread the sandwiches apart and place a big scoop of mashed potatoes in the center. Spoon gravy over all. Serve and enjoy!
Sliced Round/Rump Roast 62 per ounce.
Sandwich Bread 70 per slice
Gravy 184 per 1/2 cup
Bob Evans Mashed Potatoes 140 per 1/2 cup.