Beef tips in gravy over tater tots

Slice the beef round across into pieces about 3/4 inch thick, then cut into small tips at an angle; keep them fairly uniform.

Season lightly with kosher salt and black pepper and toss to coat.

Heat vegetable oil in a skillet over high heat until it shimmers; add the beef in as close to a single layer as possible.

Sear undisturbed on high 3 to 5 minutes until browned, then turn.

Keep cooking on high, stirring occasionally, until the juices released have evaporated and the pan is dry.

Lower the heat to medium; add tomato paste, minced garlic and a chunk of butter, and stir until the butter melts.

Add the flour and cook, stirring, about 1 minute without browning the garlic.

Add a couple cups of cold water and deglaze the pan; raise the heat to high to return to a simmer.

Stir in a couple teaspoons of low-sodium beef base.

Reduce the heat to low, cover, and simmer gently about 1 hour 15 minutes.

Test the meat with a fork; raise the heat to medium and cook uncovered about 30 minutes, stirring, until the sauce thickens and the meat is tender. Do not skim the fat; adjust salt only at the end.

Bake potato tots in the oven until crispy and golden; put them in a bowl and top with the beef tips and plenty of gravy.

Variation: top with diced red onion, grated cheddar and sliced green onions, in the style of poutine.