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![]() “If you lived in the country and were going in to town, especially the men, they’d order that,” Hagerty told me. (You may remember when she leapt to viral fame after giving a positive review to a local Olive Garden, which led to Today Show and Anderson Cooper appearances and a whole circus.) When did Hagerty first encounter this gravy-drenched hot beef? The date escaped her: It was already utterly common around 1940, when she started writing for the Capital Journal, in Pierre, South Dakota. Women like Marilyn Hagerty (born in 1926), the very features editor for The Grand Forks Herald. With that lead and time frame, I took to my telephone to quiz the Women Who Would Know. By the 1910s, she reported back, hot beef sandwiches were common throughout Minnesota. I first got in touch with Tracey Deutsch, an associate professor of history at the University of Minnesota, who has a great interest in food and Holmesian powers of inquiry and research. At the outset, I really didn’t know what it should properly be called. I’d seen what it looks like when a Northern food entered the canon and became famous. (See “A Tribe Called Lucy,” in an August, 1998, issue of City Pages.) Nowadays, there’s a small juicy-lucy chain in Lima, Peru, and a brand new juicy lucy restaurant in Staten Island-yes, in New York City. I’m pretty sure that I am the specific human being who first wrote about the Ju(i)cy Lucy-our burger with the cheese inside-after noticing it on a couple of local menus. Why did The Minneapolis Tribune choose to run this, when the hot beef sandwich-bread, mashed potatoes, some form or other of roast beef, gravy coating-had been common for at least a generation? I suspect that reprint fits in a noble Minnesota newspaper tradition: calling out what these boneheads on the coasts have to say now. I do not want to carp, but let us have some respect for tradition.” But here was the author’s problem: It was impossible to eat with “the fingers, on account of the gravy, among other things. The author went on to describe the sandwich: beef served between two pieces of bread, with mashed potatoes inside the sandwich(!), and the whole beef-mashed potato brick smothered in gravy. The Commercial-and the decor-at Emma Krumbee’s, in Belle Plaine, call back to Minnesota at midcentury. ![]() “What I got was a perfectly straightforward Beef à l’Angleterre”-an intentionally pretentious phrase for roast beef. “Much was my consternation the first time I sat down in a modern American eatery and ordered the advertised ‘Hot Beef Sandwich,’” the author started. I got a ping back from the news archives, and the summer of 1952, when The Minneapolis Tribune took a few inches away from the dire issues of the day to reprint an editorial from The Christian Science Monitor. It has to do with something that’s sometimes called a “beef commercial sandwich,” sometimes called “hot beef.” I decided this year to get to the bottom of it. Yet one particular Northern food-culture question has been tickling at the edges of my mind for years. These are not exactly foods that lend themselves to Faulknerian rhapsody among the tupelo trees. At some point in the mid-20th century, we got hamburgers and fries. Our small-town cafés served pie we can all agree on that. The South has so much, like biscuits, pimento cheese, barbecue, fried chicken. One of the great vexations of writing about Northern cuisine, as opposed to Southern, is our lack of iconic restaurant foods. Plus, an infinity pool of gravy on the homemade potatoes. The extra milk will stop the mash from sticking and compensate for any moisture that's lost during the reheating process.Milda’s goes with pot roast–style meat. If reheating in a saucepan, heat a small amount of milk (or cream), then add the mash, stirring it over a low heat until warmed through. Mashed potatoes can be reheated successfully in both a microwave or on the hob. These will break up the mash without cutting into the potatoes too heavily, providing a good compromise. If you're looking for a balance between convenience and texture, opt for an electric whisk or stand mixer fitted with the paddle attachment.A tamis (fine meshed, flat strainer), food mill, large sieve or potato ricer all work well. ![]() ![]()
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