Today at work, the girls and I were talking comfort food. We were trying to explain to my friend (who grew up out west) about our foods in Ohio… chicken and noodles, beer hot shots, buckeyes… Whenever I mention roast beef hot shots, depending on who I am talking to, I sometimes get a strange look. They don’t know what I am talking about.
I usually then say, “You know, Beef Manhattans.” Sometimes that clears it up, other times I have to describe the deliciousness of roast beef hot shots to which the usual response is “Those sound amazing.” (Don’t even get my started about “Cincinnati-style spaghetti.”)
So, my friends near and far… here is the recipe for roast beef hot shots for your dining pleasure.
Roast Beef Hot Shots
- 6 slices white bread
- 2 jars brown beef gravy
- 1 large can beef chunks
- 3 cups mashed potatoes prepared
- 1 Tablespoon black pepper
- 2 teaspoons garlic salt
- Drain juices from beef can.
- Spoon beef into large non-stick skillet over medium-low heat. Break beef pieces into smaller, bite-sized pieces as needed.
- Allow beef to heat for 4-5 minutes.
- Add both jars of gravy to skillet, stirring to combine with beef.
- Season with black pepper and garlic salt; stir to combine.
- Reduce heat to low. Allow beef and gravy mixture to simmer for another 5-6 minutes. Remove from heat.
- Top one slice of bread with 1/2 cup mashed potatoes, spreading to edges of bread.
- Top mashed potatoes with 1/6 of meat and gravy mixture.
- Allow gravy to soak into bread for 2-3 minutes prior to serving.