Ok, so I am going to be honest…I did not know what a Hot Beef Sundae was until like – well, not so long ago. The truth be told, on a sweltering day in mid- August, I was at our one and only County Fair, and this amazing dinner was served up to me. Why did I not know about this until now!?! How could I have missed this nostalgic Iowa meal after all these years?
Well, it turns out to be a staple meal for many here in Iowa. So I am sharing this with you today – hopefully all of you Midwesterners have experienced this in your life by now – if not, you need to – and soon!
A Hot Beef Sundae is much like your iconic Ice Cream Sundae – with the exception of it in the beef and potatoes form like this:
1st layer: bread / biscuit or noodles
2nd layer: taters – make it mashed p’taters
3rd layer: beef – shredded roast beef – make it Iowa Black Angus Beef – use roast or beef tips
4th layer: gravy – mmm…gravy, a big ‘ol heap of it
Then garnish with a cherry or grape tomato on top (this is your maraschino cherry on top 😉
Extra fixin’s include: shredded cheddar cheese and sour cream
I recently served this meal for our Sunday dinner with a side of our frozen Iowa sweetcorn. We are so fortunate to be able to enjoy the summertime tastes year round in this state.
As cattle ranchers, raising our home-grown beef, we have many possibilities when it comes to beef – and in this case – roast beef.
- 1 slice of bread, biscuit, or 8-12 oz. of cooked egg noodles
- 4-6 oz. of mashed potatoes
- 4- 6oz. shredded roast beef
- 2-4 oz. of beef gravy
- 1 cherry or grape tomato
- salt and pepper as desired
- extra toppings (as desired): shredded cheddar cheese, sour cream
- Serve in an ice cream dish
- Layer ingredients in order listed. Serve warm.
Check out other favorite recipes made with BEEF:
