Ingredients
- 1 pound of ground beef (turkey or chicken also works)
- 2 garlic cloves, minced
- 2 tablespoons of flour (optional for thickening)
- 2 cups beef broth or can be made from bouillon. Use chicken broth if using turkey or chicken.
- Mashed potatoes for 4 servings or use instant potatoes
-
Optional:
1 small onion, chopped fine
1 tablespoon of Worcestershire sauce
1 cup cooked peas or carrots
Equipment Needed
- Large frying pan
- Spatula
- 3 quart sauce pan
Directions
- Dry meat until no longer pink. Add in onion and garlic if using them. Fry another 5 minutes to soften onion and garlic. Drain fat and return to frying pan.
- Sprinkle with flour, stir to incorporate. Add the broth (or bouillon-made broth) and Worcestershire if using it.
- Bring to a gentle boil.
- Add peas and or carrots if using them.
- Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.
- When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
- Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.
- Serve ground beef mixture over mashed potatoes.
I have made this in the past when my sons were 10-15 years old. My mother also made this. You can't go wrong with a pound of ground beef, chicken or turkey in your freezer! You can also use this over rice.
This recipe was submitted by Kathy Meacham as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.
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