| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground Chuck |
| 1/4 |
lb |
Yellow onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 2 |
|
Garlic Cloves; pressed |
| 2 |
oz |
Beef Paste; (see note) |
| 1 |
c |
Water |
|
|
Flour |
| 2 |
lb |
All-purpose potatoes; peeled, cut up and boiled |
| 1/2 |
|
Stick; (4 Tbl) Butter |
| 2 |
|
Carrots; scraped and sliced into rounds |
| 1/4 |
lb |
Cheddar Cheese; shredded |
|
8 |
servings. |
INSTRUCTIONS
This is the recipe from the Black Labrador Pub in Houston, TX. It was
posted today in the Houston Chronicle.
Saute beef, onion, celery and garlic in large pan until well-done, about 20
minutes. Strain the beef mixture. Make a gravy with beef base and water and
whisk in enough flour to thicken, about 2 Tbl.
When gravy comes to a boil, add the beef mixture. Drain cooked potatoes and
mash with butter; set aside. Blanch carrots (cook briefly in boiling water)
and add to beef mixture. Place in a shallow 2-quart casserole or baking
pan. Spoon potatoes on top of beef. Bake 20 minutes at 350 degrees. Top
with cheese and let sit until cheese is melted, about 5 minutes. Makes 6 to
NOTE: Beef base is a commercial product usually found in supermarkets on
the soup and bouillon shelves. It is a paste. The Black Labrador uses
Frosted Acres; another brand is Monir's. One cup bouillon or stock may be
substituted for beef base and water for gravy.
Posted to recipelu-digest Volume 01 Number 570 by jecraig@lan-inc.com on
Jan 21, 9
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