Monroe Chat

Enjoy!!

Ingredients:

Hamburger ~ About 1lb to serve 4, lean
Carrots ~ Fresh
EVOO ~ Extra virgin Olive Oil – a splash as needed
Onion ~ I use a small one, finely chopped
Mushrooms ~ Optional
Peas ~ Adds to the flavor, but optional
Potatoes ~ I prefer golden Yukon, but any will do
Salt & Pepper ~ to taste
Worcheshire Sauce ~ a ‘splash’ is good
Butter ~ for the spuds
Cream ~ I tend to use ½ & 1/2 but use to taste…


Directions:

Start with preparing your carrots – finely slice and pop in a skillet with a small splash of olive oil. Lightly sauté (it makes the carrots very sweet, a major influence on the overall flavor!) I sauté to taste w/o causing them to brown. As you feel you are close with the carrots, add the finely chopped onion, s& p (and any other seasonings that you like.)
Add the hamburger, stir until all the meat is brown (but not overly) add the worcheshire sauce, continue to stir BUT DRAIN ( I usually put a little of the grease in a separate pan for the gravy)
When the meat is brown, I set the pan off to one side …..(Keep an eye on the grease – I usually drain frequently so that the hamburger is not sitting in grease)

In the interim, boil your potatoes, ready for mashing  When they are boiled and drained, I add the butter and cream and put the lid back on, turn off the heat and let them sit for a few moments to soak up the cream and melt the butter– It really does add to the flavor (imo)

Now to make the gravy…… You have a little grease that was drained from the hamburger mixture. Heat this up, add a little s&p and about 1 tbsp flour – mix quickly (the flour will burn if you don’t mix) This is a basic roux …. Add water (about 2 cups?) then add bouillon or whatever you use to make such a gravy. Reduce heat when you feel comfortable with the consistency. (I normally make a little thicker for Shepherds Pie, so that you don’t have gravy bubbling all over the top of the mash)

When the gravy is ready, slowly pour into the hamburger mixture – you’re mostly looking to make the consistency kind of thick….

Okay – back to the spuds  Mash them up – easy LOL!

Get a dish, spoon in the hamburger, SLOWLY add the mash on top, pop in the oven on a low broil, just to add a little crust to the mash….

Voila!!! You’re done!! Time to get your munch on 

Yeah!! Finally! I've been waiting for this.

This is great to freeze and reheat when necessary - very filing and not particularly heart healthy LOL BUT it tastes darned good !!

This sounds delicious! Now can you make my beloved Bubble & Squeak?

Would you believe that although it is a personal favorite of mine ..... I do not make it at home

I made it once for Hubby and I guess that was one time too many

It grew up on this .... it was a staple in our House - every Sunday Night (or Monday when we weren't at Brownies)

Now, my Dad also used to make 'Nasagorie' (I'm spelling it as it sounds ) My Family ADORE this .... not quite Bubble and Squeak, but you simply haven't lived until you've tried it ....

I will think on and post the recipe (actually, thinking I may have already ) however, will check back in and see .... also will post the Bubble and Squeak (Mum Made) - but C&C go to Jungle Jims and get some 'brown sauce' or Heinz 57 ..... there is NOTHING to compare it to, when eating with Bubble & Squeak!!!