Seeking Ground beef and sliced potato casserole (ingredient, onions, mushroom)
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You’re right on about moisture. I’m trying to figure out what held this thing together since I don’t recall cheese or a gravy-like consistency. I recall perfectly tender and moist potatoes with a sort of crisped layer on top, and well-seasoned beef. I think there must have definitely been some broth involved.
I’ll have to start making small trial versions of this as soon as it stops being 100 freaking degrees out.
Do you think the onion would be browned with the beef or put in as a layer of raw slices?
Mom doesn’t even remember making this dish, so she’s no help at all.
I’d layer thinly sliced onion with the potatoes. You could try making the “sauce” with butter, flour, half broth and half milk and see how close you get.
brown 1 lb 80/20 ground beef (ground chuck) in a cast iron skillet. You can season with just S&P or season salt as you prefer.
Push browned meat to sides (leave ALL the pan drippings -- they will be absorbed by potatoes), add sliced russet potatoes (I use one large or 2 small ones) and coarsely chopped onion (about a half of a sweet onion) and cover them with the beef.
Place lid over it and leave on medium-low heat until potatoes are fork tender. About a half hour.
I usually top it with shredded cheddar just before serving.
I like mine with lots of ketchup.
brown 1 lb 80/20 ground beef (ground chuck) in a cast iron skillet. You can season with just S&P or season salt as you prefer.
Push browned meat to sides (leave ALL the pan drippings -- they will be absorbed by potatoes), add sliced russet potatoes (I use one large or 2 small ones) and coarsely chopped onion (about a half of a sweet onion) and cover them with the beef.
Place lid over it and leave on medium-low heat until potatoes are fork tender. About a half hour.
I usually top it with shredded cheddar just before serving.
I like mine with lots of ketchup.
Good point! I remember those packets from girls scout camp outs. They were made as a hamburger patty on the veg though, correct?
I remember making it with nonpattied ground beef, but that was in adulthood, not Girl Scouts. In GS, we made something called Campfire Stew. The latter was a cookpot concoction of browned hamburger and a few chopped veggies and diced potatoes, with canned minestrone or other vegetable soup added and simmered on the coals.
BTW, during the quasi-blizzard of March 2003 (CO Front Range), my house had no power for about four days. Without the main heat source (propane-fueled but electrically controlled hot air), I burned wood in our tiny wood stove that normally was just for auxiliary heat. I buried food perishables in the snow, figured the ice cream was history, but the frozen Mexican taquitos and minitacos all got eaten. I wrapped them in foil and placed the packets on TOP of the wood stove. The smell was incredibly good! They turned out just like they would have if grilled, but not dried out. Way better than nuking or baking or any regular method of heating them up.
I might try cooking in foil on our propane parlor stove this winter. Kills two birds with one stone, heating and cooking on the same source.
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